Tortellini with Chicken and Artichokes

Here’s another great recipe from Pam over at For the Love of Cooking. I made this for a quick and pretty healthy dinner last night. I was pleased with the results, especially when my husband told me he liked it. He’s not usually a big fan of tortellini.

I loved the spinach and pieces of artichoke heart in this dish, but I think my favorite flavor was from the yummy marinated chicken pieces. They were crispy and golden on the outside and tender inside. The lemony chicken tasted so good with the creamy tortellini and delicious vegetables.

Tortellini with Chicken, Artichokes and Lemon Sauce
recipe from For the Love of Cooking
printable version of this recipe

2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cloves crushed garlic, divided
6-7 basil leaves, chopped
Peel from 1 lemon, grated (reserve the juice for the lemon sauce)
Salt and pepper to taste
1 cup sliced mushrooms
1 cup frozen artichoke hearts, thawed and cut into small pieces
½ cup grape tomatoes
3 tablespoons Parmesan cheese
1 9-ounce package of cheese tortellini
1 tablespoon butter
Salt and pepper to taste

Put one chicken breast on a cutting board and cover it with plastic wrap. Pound it with a mallet until it is ¼ inch thick. Repeat with the other chicken breast. Put both chicken breasts in a zip top bag and add 1 tablespoon olive oil, 1 clove garlic, 3-4 basil leaves, lemon peel, salt and pepper to the bag. Squeeze the bag to mix the marinade, making sure it coats the chicken evenly. Refrigerate allowing chicken to marinate for at least 1 hour.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for several minutes. Turn the chicken breasts over and cook the other side for several more minutes, making sure the juices run clear before removing the chicken from the pan. Remove from heat, let the chicken sit for 5 minutes and then cut into bite sized pieces.

Cook the tortellini according to package instructions. While the pasta is cooking, put the mushrooms to the same skillet the chicken was cooked in. Saute until golden. Add the artichoke hearts, tomatoes and garlic to the pan, stirring frequently. Drain the tortellini, add it along with the chicken, the reserved lemon juice, butter, Parmesan, basil leaves, salt and pepper.