Lunch / Dinner
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.
FOR THE PASTA, COOK:
FOR THE SAUCE, HEAT:
The portions for this pasta dish are pretty large, so feel free to pare it down however you’d like.
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.
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.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Cholesterol 113mg 37%
Sodium 1183mg 49%
Carbs 83g 27%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.