Cheese Tortellini with Tomatoes and Chicken

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Servs: 4  Cook: 20m  

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•   4 PERDUE? PERFECT PORTIONS? Boneless, Skinless Chicken Breasts, Roasted Garlic with White Wine 4 PERDUE? PERFECT PORTIONS? Boneless, Skinless Chicken Breasts, Roasted Garlic with White Wine
•   2 cups cheese tortellini 2 cups cheese tortellini
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1 pound fresh tomatoes, coarsely chopped 1 pound fresh tomatoes, coarsely chopped
•   1/2 tablespoon Italian seasoning 1/2 tablespoon Italian seasoning
•   2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
•   2 tablespoons grated Parmesan cheese (optional for garnish) 2 tablespoons grated Parmesan cheese (optional for garnish)

Instructions

1. Cook tortellini according to package directions; drain and set aside.
2. Meanwhile, heat oil in large non-stick skillet over medium high heat. Add chicken breasts; saut? 2 minutes per side. Reduce heat to medium low. Stir in tomatoes and seasoning.
3. Cover; cook 6 to 8 minutes or until juices run clear and a thermometer inserted into center of chicken breast registers 170?F.
4. Remove chicken breasts from skillet and place one chicken breast on each of 4 plates. Add tortellini and basil to tomatoes in skillet and toss until blended; divide evenly among the 4 plates. Sprinkle with Parmesan cheese, if desired.

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Note From The Chef

Perdue Perfectportions May 26

This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (that?s 1/4 teaspoon Italian seasoning).

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