Balsamic Chicken with Tortellini and Vegetables (Print version)

Tender balsamic glazed chicken, cheese tortellini, and colorful vegetables tossed together for a hearty skillet dinner.

# Ingredients:

For the pasta and chicken

01 - 20 oz (565 g) refrigerated cheese tortellini
02 - 1 1/4 lb (565 g) boneless skinless chicken breasts, sliced into strips
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the balsamic sauce

06 - 1/4 cup (60 ml) balsamic vinegar
07 - 3 tablespoons olive oil
08 - 1 1/2 tablespoons honey
09 - 1 teaspoon Dijon mustard
10 - 2 cloves garlic, finely minced
11 - 1 teaspoon Italian seasoning
12 - 1/8 teaspoon crushed red pepper flakes, optional

For the vegetables

13 - 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
14 - 3/4 cup (80 g) shredded carrots
15 - 1 cup (150 g) grape tomatoes, halved
16 - 1/4 cup chopped fresh basil

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until just tender, then drain and transfer to a large serving bowl.
02 - In a small bowl, whisk balsamic vinegar, olive oil, honey, Dijon mustard, garlic, Italian seasoning, red pepper flakes, and 1/4 teaspoon salt until smooth.
03 - Season the chicken with the remaining salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, turning once or twice, until browned and cooked to 165°F.
04 - Add 3 tablespoons of the balsamic sauce to the skillet. Toss the chicken for about 1 minute until glossy, then transfer it to the bowl with the tortellini.
05 - Add asparagus and carrots to the same skillet. Cook for 3-4 minutes, stirring often, until the asparagus is bright green and tender-crisp.
06 - Pour the remaining balsamic sauce into the skillet and simmer for 1 minute, scraping up the browned bits. Do not let it reduce to a thick syrup.
07 - Add the vegetables, warmed sauce, grape tomatoes, and basil to the tortellini and chicken. Toss gently and serve warm, room temperature, or lightly chilled.

# Good to know:

01 - Best served warm or at room temperature.
02 - Leftovers keep well for up to 3 days in the refrigerator.
03 - Cook chicken to 165°F for food safety.

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