Step 1

Slice your peppers, onions, and chicken breast into thin strips and preheat your griddle or skillet to medium high heat.

Step 2

Add a drizzle of oil to the hot griddle and add on the veggies seasoning with salt, pepper, and garlic powder. I like to drizzle a little water over the top and cover them up so the steam can help soften them faster.

Step 3

While the veggies are cooking add another drizzle of oil to the other side of the griddle and add the chicken breast seasoning with salt, pepper, paprika, cumin, onion powder, garlic powder, and red pepper flakes.

Step 4

Once the veggies have softened and the chicken is cooked through stir them all together and lower the heat.

Step 5

Add a small drizzle of oil to the griddle and place your tortellini over the top of the oil. Squirt on about 1/2 a cup of water and cover those up to soften for about 5 minutes. I prefer to use frozen tortellini because the extra moisture allows them to cook faster. If using shelf stable tortellini, add more water in intervals and stir every couple of minutes until cooked through.

Step 6

Once the tortellini has softened drizzle on the Southwest Ranch and stir until they are all coated.

Step 7

Stir everything together and enjoy!