This is one of the fastest weeknight recipes ever, and that’s about all my mind can wrap itself around after a giant Thanksgiving feast. I still need to post some notes on my Thanksgiving menu, especially since some of those dishes will be repeated in a few weeks for Christmas. But for now, I feel like keeping it super simple with this recipe from Food Network that I made way back in June (so feel free to bookmark it for a time when cherry tomatoes are tasting awesome). I always skip the mushrooms, which are in the original recipe linked to below. And I like tortellini over ravioli, they seem to hold together better.

Skillet Chicken and Tortellini (adapted from this recipe)
Kosher salt
1 9-ounce package small cheese tortellini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
1 cup halved cherry tomatoes
2 cloves garlic, thinly sliced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley, basil or a combination

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