Tortellini Primavera

• 1 cup frozen cheese tortellini
• 2 tablespoons olive oil, divided
• 3 tablespoons prepared pesto, divided
• 1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
• 1 cup cut fresh asparagus (1-inch pieces)
• 1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
• 1/4 cup sliced fresh carrot
• 1/4 cup fresh or frozen snow peas
• 1/4 cup fresh broccoli florets
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 plum tomatoes, cut into wedges
• 3 tablespoons grated Parmesan cheese, divided
• 1 tablespoon water

1. Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables.
2. In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture.
3. In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.

frozen cheese tortellini, olive oil, pesto, chicken, fresh asparagus, sweet yellow pepper, fresh carrot, snow peas, fresh broccoli florets, garlic, salt, pepper, tomatoes, parmesan cheese, water

Taken from www.tasteofhome.com/recipes/tortellini-primavera/ (may not work)