Recipe: Chicken Cacciatore with Tortellini (using bell peppers, mushrooms and olives)

CHICKEN CACCIATORE WITH TORTELLINI

2 tbsp olive oil, divided use
8 oz boneless skinless chicken breast halves, cut into 1/4-inch strips
3/4 cup sliced onion
1 cup sliced green or yellow bell pepper
2/3 cup sliced fresh mushrooms
1 (12 oz) container Refrigerated Contadina Marinara or Plum Tomato Sauce (or 1 1/2 cups spaghetti sauce from a jar)
1/2 cup dry vermouth (or chicken broth)
1/2 cup sliced ripe olives, drained
2 tsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp ground black pepper
1 (9 oz) pkg Refrigerated Cheese and Basil Tortellini, cooked, drained and kept warm
Grated Parmesan or Romano cheese (optional, for serving)

In medium skillet, heat 1 tablespoon olive oil; saute chicken over medium-high heat until lightly browned. Remove.

Heat remaining 1 tablespoon oil in skillet. Saute onion, bell pepper and mushrooms for 3 minutes.

Stir in cooked chicken, sauce, vermouth, olives, rosemary, salt and pepper. Simmer for 5 minutes.

Toss mixture with pasta; sprinkle with cheese.

Makes 4 servings
Source: Contadina