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

Bring a pot of salted water to a boil. Add the tortellini and cook as the label directs; drain, then drizzle with olive oil and toss.

Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Sprinkle with salt.

Return the chicken to the skillet, then add the tortellini, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes.

Top with the parsley.