Chicken Tortellini with Asparagus

Recipe courtesy of Farmers Market Cookbook

Serves 4-6

  • 1 (20-oz.) package refrigerated herb-and-chicken tortellini
  • 1 lb. fresh asparagus
  • ¼ cup chopped green onions (about 2 onions)
  • 2 Tbsp. olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 (10-oz.) jar sun-dried tomato pesto
  • ¼ cup (1 oz.) shredded Parmesan cheese
  • 2 to 3 Tbsp. sliced ripe black olives (optional)

Chicken Tortellini with Asparagus

Click image to enlarge



Prepare tortellini according to package directions.

Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

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 saute 5 to 6 minutes.

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.


Chicken and Pasta With Vegetables: Substitute ½ (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 ½ tsp. freshly ground pepper. Sauté 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.


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