Ingredients

The following ingredients have 5 Servings
  • 1 batch fresh pesto (try our life made simple bakes recipe)
  • 1 bunch asparagus (ends trimmed and stalks cut into thirds)
  • 1 cup frozen green peas (thawed)
  • 12 oz cheese tortellini
  • 2 tbsp olive oil (divided)
  • 6 oz crimini mushrooms (stems removed and sliced)
  • 1 large chicken breast (cut into bite-size pieces and seasoned with salt, pepper and Italian herbs)
  • 2 tbsp grated parmesan cheese

Instruction

  • Bring a large stockpot 2/3 full of water to a boil. Add the asparagus and peas, cook for 2 minutes, then add the tortellini and cook according to the package's directions. Rinse with cold water and drain; set aside.
  • In a large skillet set over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the mushrooms and cook for 5 minutes or until they begin to brown. Remove from the pan; set aside. Pour the remaining olive oil into the skillet and brown the chicken until cooked throughout. Toss in the cooked asparagus, peas and tortellini, saute for 2 minutes, then add the mushrooms along with the pesto. Stir to coat evenly. Remove from the heat and sprinkle in the parmesan cheese. Serve hot.