Ingredients​

• 1 package fresh cheese tortellini
• 2 tablespoons olive oil, divided
• 500g boneless skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons Italian seasoning, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, chopped
• 1 small capsicum, seeded and finely chopped ( substitute with chili if you want it hot)
• 3 garlic cloves, minced
• 1 can diced tomatoes, drained
• 2 cups thickened cream
• 1/2 cup shredded mozzarella cheese
• 1/3 cup chopped fresh basil

Directions​

1. Cook pasta according to package directions; drain.
2. Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
3. In the same pan, add onion, capsicum or chili, garlic and the remaining 1 teaspoon Italian seasoning and 1 tablespoon oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.