Chicken Tortellini with Salsa
An infusion of Southwestern and Italian cuisine in an easy skillet supper.
4 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste as needed
1 tablespoon vegetable oil
1 medium zucchini, sliced
1 medium red pepper, sliced
1 medium onion, sliced
1/2 teaspoon Italian seasoning
2 cups frozen cheese tortellini
1 cup chunky tomato salsa
- Season chicken with salt and pepper.
- In large skillet, place oil and heat to medium temperature. Add chicken and cook 6 minutes or until light brown. Remove chicken from skillet and keep warm.
- Heat same skillet and add zucchini, red pepper, onion, Italian seasoning and salt and pepper to taste. Cook about 4 minutes, or until vegetables are tender crisp.
- Add frozen tortellini and place chicken on top. Spread salsa evenly over chicken. Cover and cook about 20 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.