Ingredients
2 tbsp. olive oil, divided
4 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1/2 c. thinly sliced baby bella mushrooms
1/4 lb. asparagus, woody stems removed and stalks cut into thirds
1/4 c. frozen peas
1 tbsp. flour
Juice of 1/2 lemon
3/4 c. low-sodium chicken broth
1/2 c. halved grape tomatoes, for the sauce
1/4 c. basil, thinly sliced for garnish
Preparation
Step 1Make the Buitoni Three Cheese Tortellini according to package instructions.Step 2Meanwhile, make chicken: Season chicken all over with Italian seasoning, and a pinch of salt and pepper. In a large skillet over medium heat, heat 1 tablespoon olive oil. Cook chicken until golden and no longer pink, 8 minutes per side. Transfer to a plate and set aside.Step 3Heat remaining tablespoon oil and add garlic. Cook until fragrant, about 1 minute, then add peppers, mushrooms, and asparagus and season with a pinch of salt and pepper. Cook until vegetables are slightly tender, 5 to 7 minutes. Fold in peas, then sprinkle over flour and cook 1 to 2 minutes more. Squeeze lemon juice over vegetables and pour in chicken broth.Step 4Bring broth to a boil, then return chicken breasts to skillet and reduce heat to a simmer. Cover with a lid and cook 8 to 10 minutes, or until chicken is cooked through. Step 5Drain pasta. In the same pot, stir in Buitoni Alfredo Sauce and tomatoes.Step 6Remove skillet from heat and garnish chicken with basil. Serve tortellini with chicken.
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