Chicken Tortellini with Summer Vegetables and Pesto

Steps

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1. 1
   Heat a large skillet over medium heat and add a splash of olive oil. Cut chicken breast into chunks, season lightly with garlic and herb seasoning, then sear until cooked through and lightly browned, stirring occasionally, about 4–5 minutes.
   ≈0:23
2. 2
   Transfer chicken to a plate. Add a bit more olive oil to the same skillet, then add the zucchini, yellow squash, and red bell pepper pieces. Sauté for 4–5 minutes until lightly browned but still crisp.
   ≈1:20
3. 3
   Stir in the minced garlic and cook until fragrant. Add the Calabrian chili in oil (or a pinch of hot pepper flakes), and stir to combine. The pan should smell amazing within seconds.
   ≈2:39
4. 4
   Return the cooked chicken to the skillet. Drop the fresh tortellini into boiling salted water and cook until they float to the surface, then drain and add to the vegetable and chicken mixture.
   ≈3:26
5. 5
   Add the halved cherry tomatoes and pesto (about ¼ cup) to the pan. Gently toss everything together and cook for 1 more minute, allowing the flavors to combine.
   ≈4:04
6. 6
   Serve immediately. You can bring the whole skillet to the table and serve family-style, accompanied by a simple green salad, fresh bread, and white wine if desired.
   ≈5:15