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SERVES:
4

INGREDIENTS:

approx. 3 cups cooked chicken meat, diced or shredded
1 9-10 ounce package cheese tortellini
2 small onions, chopped (or 1 medium large)
4 medium carrots, peeled and cut into 1/2-inch coins
olive oil for sauteing veggies
2-3 cups broccoli florets
1 cup chicken stock

approx. 1 cup basil pesto (or more to taste)

grated parmesan cheese for garnish

PROCEDURE:

Once the chicken meat has been removed from the bones the rest of the meal comes together in just about the amount of time it takes to bring a medium pot of water to a boil and cook the tortellini, so get the water going for that.

And then use another wide, deep pot to saute 2 small rough chopped onions and 4 medium, peeled and 1/2-inch thick sliced carrots in a little olive oil to soften.

Once the onions have softened up, add 2-3 cups of small broccoli florets and add 1 cup of chicken stock and turn the heat to high.

Put a lid on top of that and, the idea is to cook the broccoli and finish cooking the carrots without the pan drying out, so keep your eye on that. At this point, add one 10-ounce package of cheese tortellini to the boiling water and get that going.

The tortellini will only take 4-5 minutes to cook, you want to let it gently simmer along. Once the broccoli is tender crisp, add the cooked chicken meat to that and let that warm through.

Then use a slotted utensil to scoop the cooked tortellini into the pot, and then add enough basil pesto to generously coat everything and it is time to eat.

Serve it up in bowls with grated parmesan cheese over the top.

HINTS:

Add a handful of defrosted frozen peas to the mix as well.