01 -
Follow the instructions on the tortellini package. Once done, drain it and set it in a big bowl.
02 -
In a jar or small mixing bowl, combine honey, red pepper flakes, balsamic vinegar, and Italian dressing. Whisk or shake to mix well. Leave aside.
03 -
Warm olive oil over medium-high heat in a large skillet. Place your chicken strips, sprinkle with salt, and cover. Let them sizzle for about 2-3 minutes per side, until golden and fully cooked.
04 -
Pour about 1/4 cup of the sauce into the skillet and let it boil. Lower the heat and simmer for another minute while flipping the chicken to soak up the flavor. Toss the chicken into the tortellini bowl.
05 -
Drop the asparagus pieces in the same pan, stirring now and then, for 3 minutes. Add in the shredded carrots and continue cooking until they soften up but still have a slight crunch.
06 -
Add the cooked veggies and halved tomatoes to the tortellini and chicken mix. Pour over the rest of the sauce, let it simmer for a minute or two, and give it a gentle toss to coat everything.
07 -
Sprinkle some minced basil (if you'd like) before serving it up right away.