This is super simple and quarantine friendly. All you need is chicken (oh please tell me you can still buy that), cherry tomatoes, and pasta. The original recipe (from The Food Network) calls for ravioli, but the hoarders took it all so I settled for tortellini, which frankly, worked out better in my opinion. We skipped the mushrooms because the boys detest them. The younger boy just had to deal with the tomatoes. Life is rough.
Boil your tortellini. You really can use any type of pasta. The shelves are bare of most pasta except spaghetti, which you can easily use here if that’s all you have. Be sure to salt you water (I just pour a bunch until it’s almost like the sea). When they are cooked (al dente!), drain and drizzle with a little olive oil so the pasta doesn’t stick while you work on the rest of the stuff.
Cut your chicken breasts into chunks, and then season with salt and pepper. I used what the recipe calls for, 1.25 pounds of chicken, but next time I’m using just a pound. That’s plenty. Gather the rest of your ingredients together.
If your store is out of chicken breasts, you can substitute with thighs. In a pinch, you can probably use chicken sausage or rotisserie chicken. Heat up a pan with olive oil and cook until browned, but not cooked all the way through. If you are using rotisserie chicken, don’t season the meat and skip this step. Once cooked, transfer to a plate and set aside.
In the same pan, saute tomatoes, garlic, and vinegar. I love the colors here. Cook a bit until the tomatoes are soft.
Return the chicken to the skillet and then add your pasta, broth, and Parmesan cheese. I was a bit heavy handed with the cheese. You can never have too much cheese. Or bacon. Mmmm…now I wish I had thrown in some diced cooked bacon into this. That would have been good. Next time.
Cook all this until the chicken is cooked through. That’s it. I told you it was easy.
My biggest fear was that it was too simple and would be bland. Definitely not. The boys dug in and I barely had any leftovers. The garlic and tomatoes added most of the flavor while not making it heavy at all. I would call this pretty healthy if you’re not watching your carbs. If you are, there’s a lot of chicken here so it is protein forward.
Skillet Chicken and Tortellini
- Kosher salt
- 9 ounces tortellini
- 1 tablespoon olive oil plus more for drizzling
- 1 pound skinless, boneless chicken breasts cut into chunks
- freshly ground pepper
- 1 cup cherry tomatoes halved
- 2 cloves garlic thinly sliced
- 2 tablespoons red wine vinegar
- 1/3 cup low sodium chicken broth
- 3 tablespoons Parmesan cheese grated
- fresh parsley for garnish
- Bring a pot to a boil. Salt water. Add tortellini and cook al dente. Drain. Drizzle and toss with olive oil.
- Meanwhile, season the chicken with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken. Cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- In the same skillet, add tomatoes, garlic, and vinegar. Cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet and add the tortellini, broth, and Parmesan. Cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Garnish with the parsley.