Chicken Tortellini With Asparagus and Olives

Recipe from Southern Living

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  • 1 (20-oz.) package refrigerated herb-and-chicken tortellini
  • 1 pound fresh asparagus
  • 1/4 cup chopped green onions (about 2 onions)
  • 2 tablespoons olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 (10-oz.) jar sun-dried tomato pesto
  • 1/4 cup (1 oz.) shredded Parmesan cheese
  • 2 to 3 Tbsp. sliced ripe black olives (optional)


  1. 1. Prepare tortellini according to package directions.
  2. 2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
  3. 3. Sauté onions in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and sauté 5 to 6 minutes.
  4. 4. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and, if desired, sliced black olives. Serve immediately.
  5. Chicken and Pasta With Vegetables: Substitute 1/2 (16-oz.) package farfalle (bow-tie pasta) for tortellini. Cut 1 lb. chicken breast tenders into bite-size pieces, and sprinkle with 1 tsp. salt and 1/2 tsp. freshly ground pepper. Saute chicken in 2 Tbsp. hot oil in a large skillet over medium-high heat 6 to 7 minutes or until done. Proceed with recipe as directed, stirring in chicken with pasta in Step 4. Prep: 15 min., Cook: 18 min.
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