chicken tortellini summer pasta (gluten free)

by manna nutrition & wellness

“He heals the broken-hearted and binds up their wounds.”

psalm 147:3

this tortellini pasta is the dish of the summer. warm, colorful, and full of seasonal veggies & flavor, its perfect for a sunny august evening.

regular tortellini will work just fine for this recipe, but if you are gluten free, like me, you can use the gluten free tortellini pasta from Taste Republic— found at Whole Foods.

tortellini summer pasta

prep 5 minutes

cook 30 minutes

serves 2-4

ingredients:

1 package of Taste Republic GF Four Cheese Tortellini

3-4 chicken thighs

1/2 yellow onion

1 large tomato

1 large squash

handful of arugula

2-3 garlic cloves

1 tbsp grass fed butter

1 tbsp grass fed ghee

shredded cheese (optional)

salt to taste

pepper to taste

red pepper flakes (optional to garnish)

1/2 tbsp olive oil

directions:

1. cut up chicken thighs into small, bite-sized pieces and season with salt and pepper.

2. in a small pan add ghee and chicken and cook for 15-20 minutes until chicken is fully cooked. take off heat or transfer to a bowl.

3. while chicken is cooking, chop up onion, squash, and tomato and mince garlic.

4. in a large pan, add oil, onion, garlic, and squash and sprinkle with salt and pepper. cook until veggies are tender.

5. while veggies are cooking, bring a pot of salted water to boil and add tortellini. simmer until tortellini rise to the top and look full then drain water.

6. once veggies are cooked, add butter to the pan of veggies. transfer tortellini pasta to the pan as well.

7. add tomato and arugula to the pan and cook for a few minutes until arugula wilts.

8. add chicken to pan and mix altogether.

9. transfer pasta mix to a large serving bowl.

10. drizzle with olive oil.

11. garnish with shredded cheese and red pepper flakes.

enjoy!

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