EASY CHICKEN TORTELLINI SKILLET

This recipe comes from the Taste of Home Magazine.

It doesn’t get any faster or easier than this!

YOU WILL NEED:

 4 cups frozen cheese tortellini

1 pound boneless skinless chicken breasts, cubed (3 to 4 breasts)

*or use pieces of Rotisserie chicken

2-3 tablespoon Crisco oil

2 cups of your favorite spaghetti sauce

1 1/2 cups shredded part-skim mozzarella or cheddar cheese

Parmesan cheese.

DIRECTIONS:

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken pieces in oil over medium heat until juices run clear. I dredge mine in a little bit of flour first, before frying in the oil. (To save on time: You can also use rotisserie chicken cut in bite size pieces.) Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.

Sprinkle with grated parmesan cheese, if desired. Serve with Crusty French bread & a crisp green salad.