Parmesan Pesto Tortellini

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Roughly chop the basil to make about 2 Tbsp.
Coarsely chop the sun-dried tomatoes(discard oil).
Slice grape tomatoes in half.
Mince 2 cloves garlic.
Pat chicken dry, cut into bite sized pieces, and season with salt and pepper.
Add chicken pieces to bag with flour mix and shake until evenly coated.

Cook the Tortellini
Add pasta to the boiling water and cook stirring occasionally for about 6 minutes or until tortellini is floating on top.
Drain and set aside.

Cook the Chicken
In a medium non-stick pan, heat 1 Tbsp. olive oil over medium heat.
When warm, add the minced garlic and cook tossing frequently until fragrant, about 20 seconds.
Add the chicken pieces, shaking off and discarding the excess flour.
Cook the chicken 2 minutes per side or until cooked through and no longer pink inside.

Add the Tortellini
Add the tortellini to the pan with the chicken and reduce heat to low.
Stir in the basil pesto, sun-dried tomatoes, and the grape tomatoes mixing to coat evenly. Remove from heat, eason with salt, pepper, and red pepper flakes to taste.
Plating
Divide the tortellini between your bowls.
Top with the fresh basil and parmesan.
Enjoy!