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

1. Heat the oven to 375F.
2. 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.
3. Add canned tomatoes and heat for an additional 1-2 minutes.
4. Add chicken to the skillet. Cover and cook 5 minutes, stirring occasionally.
5. Remove from the heat and add another pinch of salt, pepper and the herbs.
6. Stir in the chicken stock, greek yogurt, peas and refrigerated tortellini.
7. Level the mixture in the skillet and place in the heated oven. Bake, uncovered for 30 minutes.
8. 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.
9. Remove from the oven and serve.

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