The perfect pasta for the start of summer. Hearty enough to satisfy. Light enough for the season. Simple enough for a weeknight. Mmmmm!
Chicken Tortellini Toss
1 20oz pkg refrigerated cheese tortellini
1 pkg frozen winter mix vegetables (broccoli and cauliflower), thawed-about 5 cups
14.5 oz can diced tomatoes with Italian seasoning
6.5 oz jar sun dried tomato pesto (by Giada de Laurentiis)
2 cups cooked/grilled chicken, cut into small pieces or strips
Parmesan cheese and crushed red pepper (optional)
1. Cook tortellini according to package directions. Add vegetables toward the end to cook. Drain.
2. Return tortellini and vegetables to the pot. Stir in undrained tomatoes, tomato pesto, and chicken. Heat through.
3. Top with Parmesan and/or crushed red pepper and serve.