Chicken Tortellini With Asparagus And Olives

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Southern Living


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1 (20-oz.) package refrigerated herb-and-chicken tortellini

1 pound fresh asparagus

1/4 cup chopped green onions (about 2 onions)

2 tablespoons olive oil

1 medium-size red bell pepper, cut into thin strips

1 (10-oz.) jar sun-dried tomato pesto

1/4 cup (1 oz.) shredded Parmesan cheese

2 to 3 Tbsp. sliced ripe black olives (optional)

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