Lemon Chicken and Tortellini
Carrots with Ranch DIp
Ingredients
- 1 (20-oz) pkg refrigerated cheese tortellini
- ¼ cup butter
- 2 lb boneless, skinless chicken breasts, cubed
- 1 (12-oz) pkg broccoli florets
- 1 lemon
- 2 Tbsp chopped fresh dill
- 1 cup shredded Parmesan cheese
Instructions
- Cook tortellini according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add chicken; season lightly with salt and pepper. Cook chicken, stirring occasionally, 5 minutes.
- Add broccoli, and reserved pasta water. Cook 4 to 5 minutes or until broccoli is crisp-tender.
- Grate zest and squeeze juice from lemon into skillet. Stir in dill. Add tortellini and cheese; toss, and season with salt and pepper to taste.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 cup refrigerated Ranch dip
Side Dish Instructions
- Serve carrots with Ranch dip.
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