Ingredients 1 lb chicken breast, sliced thinly 

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper 

2 tbsp extra virgin olive oil, divided

2 garlic cloves, minced

1/3 cup sun dried tomatoes 

9 oz. fresh tortellini 

8 oz. haricot verts, French green beans

1/2 cup fresh basil pesto, recipe follows 

1.5 cups cherry tomatoes, halved

For the Basil Pesto

2 cloves of garlic, chopped

4 cups fresh basil leaves

Pinch of kosher salt

2 tablespoons pine nuts, lightly toasted

2/3 cup extra virgin olive oil

2 oz. finely grated

Reserve Cheddar Cheese

Instructions:

  1. Make the basil pesto: add the chopped garlic, basil, toasted pine nuts, and olive oil to a blender or food processor. Blend on medium until the pesto is smooth. Add Kerrygold Aged Cheddar Cheese, blend to combine for a few seconds, then set aside. 
  2. In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Season the chicken with the kosher salt and freshly ground black pepper. 
  3. Add the seasoned chicken to the heated pan, and sear on all sides until golden brown, about 7 minutes. Remove the chicken from the pan, and set aside on a plate. Turn the heat down to low. 
  4. Add the sun dried tomatoes and garlic to the skillet, and cook for 1-2 minutes. Then add the chicken back to the pan with the haricot verts, sliced cherry tomatoes, and 1/3 cup of the pesto to the pan. Pour 1/4 cup water into the pan, stir to make a sauce, and cook for 3-4 minutes. 
  5. Meanwhile cook the tortellini according to the instructions on the package, drain, and then add them to the skillet. Use a spatula to gently stir the tortellini into the pesto sauce. Spoon extra pesto on top, and serve immediately. 

Recipe by Lion’s Bread.