1 lb boneless skinless chicken breasts, cut into ¾-unch pieces
3 Tbsp extra-virgin olive oil, divided
8 oz prepared pesto, divided
3 cloves garlic, minced
¼ tsp crushed red pepper flakes
½ cup sun dried tomatoes, chopped (not packed in oil)
Instructions
Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside.
Meanwhile, mix together the paprika, Italian seasoning, salt, pepper, and flour in a small dish. Add to a large ziplock with the diced chicken and shake well to coat.
Heat 1 tablespoon olive oil in a large, nonstick skillet. Once hot, add the chicken and cook 5-7 minutes or until just cooked through. Add remaining 2 tablespoons oil, 1 tablespoon pesto, garlic, crushed red pepper, and sun dried tomatoes. Cook for 1 minutes or until fragrant and tomatoes have sofened.
Add the cooked tortellini and remaining pesto; stir well and cook for 1-2 minutes, allowing flavors to blend. Serve hot.