Categories: Pasta
Ingredients
- 2 tablespoon olive oil
- 1-2 onions, chopped
- 1-2 bell peppers, chopped (optional)
- 2 x 14oz cans Muir Glen diced tomatoes
- 1 pound chicken breasts, cut into 1/2" chunks
- 1/2 cup chicken stock
- 1/2 cup Greek yogurt
- 1 cup peas (fresh or frozen)
- 9 oz refrigerated cheese tortellini
- 1/2 cup shredded cheddar cheese
- 1 teaspoon of your favorite fresh herbs, finely chopped
- salt and pepper
Directions
- Heat the oven to 375F.
- In a 10-inch deep dish skillet, heat oil on medium-low. Add onion, bell pepper and a pinch of salt. Cook 3 to 4 minutes or until golden brown, stirring occasionally.
- Add canned tomatoes and heat for an additional 1-2 minutes.
- Add chicken to the skillet. Cover and cook 5 minutes, stirring occasionally.
- Remove from the heat and add another pinch of salt, pepper and the herbs.
- Stir in the chicken stock, greek yogurt, peas and refrigerated tortellini.
- Level the mixture in the skillet and place in the heated oven. Bake, uncovered for 30 minutes.
- Without turning the oven off, sprinkle the cheese on top of the skillet and return to the oven for an additional 10 minutes or until the cheese is melted.
- Remove from the oven and serve.