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1
Bring a large pot of salted water to boil. Follow package directions to cook tortellini and then drain.
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2
Meanwhile, prep the chicken. Remove any fat and cut into small bite sized pieces.
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3
In a small bowl, stir together the flour, paprika, and some salt and pepper. Toss the chicken pieces to coat in the flour mixture.
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4
Prep the tomatoes: Remove from the olive oil and coarsely chop the tomatoes and then set aside.
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5
In the same pot used to cook the tortellini (must be a nonstick pot) add in the olive oil and minced garlic. Stir on medium heat for about 20 seconds and then add in the chicken pieces. Cook the chicken until cooked through and no longer pink inside.
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6
Add the tortellini back in with the chicken and reduce the heat to low.
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7
Stir in the basil pesto sauce and the coarsely chopped sun dried tomatoes.
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8
If desired, add 1-2 tablespoons of the oil from the sun dried tomatoes container. Season with salt, pepper, and red pepper flakes (start with 1/4 teaspoon and increase) if desired for a little bit of heat.
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9
Shred some fresh basil to stir in the dish if desired. You can also add some parmesan cheese if desired.
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10
If you have time, I highly recommend marinating your chicken in buttermilk for at least 4-6 hours. If you don't have buttermilk, take 1 cup of milk and add 1 tablespoon lemon juice. Allow to sit for 5 minutes and then mix in with your chicken. This creates super tender chicken!
