29 ounces of Cheese Tortellini (uncooked and refrigerated)
6-8 medium tomatoes
16 oz fancier tomato sauce
1 lb. chicken
3 tbs snipped fresh basil
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
4 tbs olive oil, divided
8 cloves of garlic, pressed, divided
1 cup freshly grated Parmesan cheese
Before you begin start your water to boil your cheese tortellini’s. Once boiling add tortellini and cook according to the package directions (usually about 8-10 minutes). Drain, and put aside once done.
Core tomatoes and cut crosswise in half. Remove inside and seeds. Cut tomatoes into .5 to 1in. pieces (small bite size). Place in small bowl.
Cut up your basil. This is easier to do with your kitchen scissors. Add basil, salt, pepper, and balsamic vinegar to the bowl with tomatoes. Set aside.
Yes, blurry, sorry. These will be done now or close to it. Remove from pot and set aside.
Add 4 garlic cloves and 2 tbs olive oil to both the pan the tortellini came from and a small frying pan. Add chicken cut into small one inch pieces to the frying pan.Stir garlic in oil until lightly brown. roughly 30 seconds.
Cook chicken for about 6 minutes or until fully cooked.
Add tomato mixture to pot and stir for about 1-2 minutes. Remove from heat. Add tortellini and mix well.
Once chicken is cooked. Add to mixture. Add the fancy spaghetti sauce. You can eat it at this point without it, but my kids wouldn’t touch it before just off of appearances without it!
Serve in pasta bowl. Add grated Parmesan cheese and use basil leaves as pretty garnish.
This mean is SO good and so simple. While is does make a few more dishes then my average meal, it’s well worth it! Plus, it reheats great so if you have any leftovers (which may not happen) it makes a great lunch the next day for work!
Ratings:
Me: love it!
Hubby: wants it on a weekly schedule
Kids: both like it and finished their plates!
What did you make for supper?
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