My inspiration for last night's dinner came from the blog Delicious Melicious. I'm on an artichoke kick lately so anything with that grabs me. Plus I needed something quick and easy for dinner last night so I took Melissa's recipe and made a few changes to quicken the process and voila. Yummy and healthy dinner!
1-2 chicken breasts, diced and cooked with italian seasoning
1 cup of frozen artichoke hearts, thawed
1/4 cup white wine
1/4 cup low sodium chicken broth
1 clove of garlic, minced
Parmesan cheese for topping
Homemade pesto, thawed
1 package tricolor cheese tortellini, prepared per instructions
Cook the tortellini per instructions. In a pan coated with cooking spray or 1 TBSP of olive oil, cook the chicken until no longer pink. Deglaze the pan with the white wine and cook about 5 minutes. Pour in the chicken broth and cook another 3 minutes. Add the artichoke hearts, and heat through. Serve the tortellini with the chicken and artichoke mixture and top with a few tablespoons of pesto and the parmesan cheese. Makes 3-4 servings.