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Lunch / Dinner

Chicken-Artichoke Tortellini

Tortellini takes on the tang of artichokes, green olives, and lemon for a pasta dish so flavorful, no extra sauce is necessary. Marinated artichokes have a tangy brininess that, when combined with tart lemon juice and grape tomatoes, backs the cheesy tortellini in a delicious way.

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Ingredients

FOR THE PASTA, COOK:

FOR THE SAUCE, HEAT:

STIR IN:

The portions for this pasta dish are pretty large, so feel free to pare it down however you’d like.

Instructions

For the pasta, cook tortellini according to package directions; drain and set aside.

For the sauce, heat oil in a sauté pan over medium. Stir in shallots and garlic and cook until softened, 2 minutes. Add artichokes, olives, and sherry; simmer until sherry is reduced by half, about 10 minutes.

Stir in chicken, tomatoes, tortellini, zest, lemon juice, and thyme; cook just to heat through. Season tortellini with salt and pepper.

Marinated artichoke hearts are packed in oil and vinegar, often with other flavorful seasonings.

Marinated artichoke hearts are packed in oil and vinegar, often with other flavorful seasonings.

Pour the sherry over the artichokes and olives and simmer to reduce it, deepening and infusing its flavor.

Pour the sherry over the artichokes and olives and simmer to reduce it, deepening and infusing its flavor.

Add the tortellini back to the pan and cook briefly, just so they heat through without overcooking.

Add the tortellini back to the pan and cook briefly, just so they heat through without overcooking.

Nutritional Facts

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