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Ingredients
4 PERDUE® Boneless, Skinless Chicken Breasts, Roasted Garlic with White Wine
2 cups cheese tortellini
2 tablespoons olive oil
1 pound fresh tomatoes, coarsely chopped
1/2 tablespoon Italian seasoning
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese (optional for garnish)

Instructions

1. Cook tortellini according to package directions; drain and set aside.
   
   
2. Meanwhile, heat oil in large non-stick skillet over medium high heat. Add chicken breasts; sauté 2 minutes per side. Reduce heat to medium low. Stir in tomatoes and seasoning.
   
   
3. Cover; cook 6 to 8 minutes or until juices run clear and a thermometer inserted into center of chicken breast registers 170°F.
   
   
4. Remove chicken breasts from skillet and place one chicken breast on each of 4 plates. Add tortellini and basil to tomatoes in skillet and toss until blended; divide evenly among the 4 plates. Sprinkle with Parmesan cheese, if desired.
   

Note
This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (that’s 1/4 teaspoon Italian seasoning).