chicken tortellini toss


2  9  ounces refrigerated cheese tortellini
4   cups broccoli and/or cauliflower florets
1  14 1/2 ounce can diced tomatoes with Italian herbs
1/2 10  ounce jar dried tomato pesto (1/2 cup)
1  9  ounce frozen roasted or grilled chicken breast strips, thawed 
Shaved Parmesan (optional)


1. In 4-quart Dutch oven cook tortellini according to package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to Dutch oven. Stir in undrained tomatoes, tomato pesto, and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan cheese. Makes 4 servings.

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