Taken and adapted from For the Love of Cooking
10 chicken tenders
1 tbsp olive oil (for coating pan)
8 oz fresh mushrooms, sliced
14 oz can artichoke hearts, chopped
1 pint grape tomatoes
1 clove of garlic, minced
3 tbsp Mozzarella cheese
Juice of 1 lemon
1-2 tbsp butter
2 Tablespoons basil
Sea salt and fresh cracked pepper to taste
‘McCormick Grill Mates Zesty Herb’ seasoning packet
3 Tablespoons olive oil
3 Tablespoons white vinegar
1/3 cup water
Place chicken into a large zip lock bag and add the 3 Tablespoons of olive oil, vinegar, water and McCormick Seasoning packet. Mix well and let marinate in refrigerator for at least one hour (the longer the better).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add all the chicken and marinade. Cook for 7-9 minutes until one side is golden brown. Flip to other side and cook an additional 5 minutes or until chicken is cooked through.
Remove chicken from heat leaving the remaining marinade in the pan.
Allow chicken to sit for 5 minutes to allow juices to reabsorb then cut with kitchen shears into bite size pieces.
Cook the cheese tortellini per instructions. While the pasta is cooking, add mushrooms to the hot skillet you cooked the chicken in. Sauté for 3-4 minutes. Add the artichoke hearts, tomatoes and minced garlic to the pan then stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil and sea salt. Serve immediately.
This was intended to serve my family of 5 with enough for leftover but it was SO GOOD, we ate the entire dish in one night!