Chicken and Tortellini Stir-Fry
Italian and Asian cuisines come together beautifully in this delicious dish. (We don't recommend trying this trick with spaghetti and egg rolls, however.)
- 1 (9-oz) package refrigerated cheese tortellini
- 2 tbsp Canola oil
- 1 (1-lb) package fresh chicken breast tenders
- 1 (16-oz) package frozen stir-fry vegetables
- ½ cup bottled stir-fry sauce
- ¼ cup unsalted peanuts or cashews, optional
In a large pot of lightly salted water, cook the tortellini according to package directions. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, heat the Canola oil. Add the chicken breast tenders and cook for 3 to 4 minutes until just barely done, breaking them into bite-sized pieces with a spoon.
Add the frozen vegetables and cook, stirring frequently, until the veggies are crisp-tender, about 7 to 8 minutes.
Add tortellini and stir-fry sauce, stirring well to mix. Cook for 1 to 2 minutes, stirring constantly until mixture is heated through.
Sprinkle with nuts, if using, tossing gently to mix.
- Buy chicken breast tenders at your fresh or frozen meat counter. They usually come in packages weighing approximately 1-pound, give or take.
- This dish will never become boring if you substitute meat-filled or gourmet tortellini or mini raviolis, vary the veggies, switch the sauces, or add some stir-fry beef strips or shrimp. Keep the ingredients on hand for a popular meal that can be ready for the table less than 30 minutes after you walk in the door.
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