Chicken Sausage Tortellini Stir-Fry

Trying to figure what to have for dinner today that would use some on-hand ingredients...this is what transpired. It hits all the marks. Inexpensive and delicious! Hubby liked flavors, but wasn't happy with the tender crispness of the veggies. :)

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 455 Calories

Ingredients

• ⅛ teaspoon ground black pepper
• ½ cup chopped celery
• 2 carrots, chopped
• 1 tablespoon sesame oil
• 4 green onions, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 tablespoon chopped fresh parsley (Optional)
• 1 tablespoon hoisin sauce
• 2 tablespoons extra-virgin olive oil
• ⅛ teaspoon sea salt
• ¼ pound refrigerated cheese tortellini
• 1 (12 ounce) package teriyaki ginger chicken meatballs
• ½ cup pineapple chunks, drained
• 1 cup chopped broccoli florets
• 1 cup chopped cauliflower florets
• ½ small zucchini, peeled and sliced
• 1 tablespoon grated Parmesan cheese (Optional)

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tortellini and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.

Step 2

Heat sesame oil in a large skillet or wok over medium-high heat; cook and stir meatballs, pineapple chunks, and hoisin sauce until meatballs are heated through, 7 to 10 minutes. Transfer meatball mixture to a bowl and set aside.

Step 3

Heat olive oil in the same skillet until oil begins to shimmer. Add broccoli, cauliflower, carrots, green bell pepper, red bell pepper, zucchini, celery, and green onions. Season with salt and pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir tortellini and meatball mixture into vegetable mixture until hot. Sprinkle with parsley and Parmesan cheese to serve.