Prep/Cook Time: 1 Hour

Difficulty: Medium-Easy

Garlic

Juice from 1 lemon

Fresh basil

Olive oil

Parmesan cheese

Ground black pepper

Red pepper flakes

Directions: Combine all in food processor, drizzling in olive oil until desired consistency is reached.

Frozen Tortellini

Cherry Tomatoes

Directions: I buy the pasta frozen… follow directions on the packaging. Cut the cherry tomatoes in half and set aside until plating.

Thin-cut chicken breast(s)

Cajun/jerk seasoning (Emeril’s Essence works great – make it or buy it)

Directions: Rub the spice on the chicken and press it in good. Use the excess spice. Grill on med-high heat. Alternatively, fry them on high heat in a pan on the stove in a little bit of olive oil. I used the same oil I used for frying the peppers…

Red Bell Pepper(s)

Directions: Slice peppers about 1/4″ thick and 2″ long. Fry in olive oil and a touch of salt until skin is black and peppers are relatively soft.

Mix the pesto with the drained tortellini in a big bowl/pan. Slice the chicken almost all the way through so it still stays together a bit. Plate as shown in picture with cherry tomatoes, leaf of fresh basil, fresh ground black pepper, and grated parmesan cheese as garnishes. Serve with lots more parmesan cheese.

Drink: Glass of red wine, ice cold Amstel Light, or glass of cold 2% milk. Holla.