Description
All in the same pan, make a quick and easy chicken and tortellini dinner on a busy weeknight.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 large sweet onion (chopped)
- 1 red & 1 green bell pepper (chopped)
- 2 14- oz cans diced tomatoes
- 1 pound chicken breasts (cubed then seasoned with salt & pepper)
- 1/2 cup chicken stock
- 1/2 cup Greek yogurt
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- 1 Tablespoon fresh basil (chopped)
- 1–2 teaspoons fresh oregano (chopped)
- 9– oz fresh spinach cheese tortellini (or your favorite)
- 3/4 cup cheddar cheese (shredded (a low-fat variety will cut down on calories))
Instructions
- Preheat oven to 375 degrees.
- In a large oven-proof skillet, heat oil over medium-high heat. Sauté onion and peppers until golden brown.
- Turn heat down to medium and add tomatoes. Cook for an additional 3-5 minutes.
- Add chicken, cover and cook about 5 minutes.
- Add remaining ingredients, except for cheese.
- Place skillet in oven and bake, uncovered, for 30 minutes. Sprinkle top with cheese and return to oven for an additional 10 minutes.
- If you like your cheese a little browner on top, place under broiler for a few minutes. Watch carefully so as not to burn.
- Category: Main
- Cuisine: Italian-Inspired