An infusion of southwest and Italian cuisine in an easy skillet supper.

Chicken Tortellini with Salsa

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

1. Season chicken with salt and pepper.
2. In large frypan, place oil and heat to medium temperature. Add chicken and cook 6 minutes or until light brown. Remove chicken from frypan and keep warm.
3. Heat same frypan and add zucchini, red pepper, onion, Italian seasoning and salt and pepper to taste. Cook about 4 minutes, or until vegetables are tender crisp.
4. 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.