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Bring a large NONSTICK pot of salted water to boil. Follow package directions to cook tortellini.
In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
In the same pot used to cook the tortellini (must be a nonstick pot) add in 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium heat for about 30 seconds and then add in a sprig of basil and the garlic. Stir for another 30 seconds and then increase the heat to medium and add in the chicken. Cook the chicken, stirring occasionally until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When the chicken is almost cooked through, remove the basil and add in the sundried tomatoes and saute until the chicken is cooked through.
Add the drained tortellini back in with the chicken and reduce the heat to low. Gently stir for 1-2 minutes and remove from heat.
Stir in the basil pesto sauce and 1-2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
Garnish plates with fresh basil and add parmesan cheese.