1. Cook the Chicken

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the chicken chunks and season with salt, pepper, and garlic and herb seasoning.
• Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
• Remove the chicken from the skillet and set it aside.

2. Sauté the Vegetables

• In the same skillet, add the remaining tablespoon of olive oil.
• Add the minced garlic and cook for about 30 seconds until fragrant.
• Stir in the zucchini, yellow squash, and red bell pepper.
• Sauté for 5-6 minutes until the vegetables are tender yet crisp.
• Sprinkle in a pinch of hot pepper flakes or Calabrian chili for a little heat.

3. Cook the Tortellini

• Meanwhile, bring a pot of salted water to a boil.
• Add the fresh cheese-filled tortellini and cook according to the package instructions (typically 3-4 minutes).
• Drain and set the tortellini aside.

4. Combine Ingredients

• Return the cooked chicken to the skillet with the sautéed vegetables.
• Toss in the halved cherry tomatoes and stir until combined.
• Reduce the heat to low and mix in the pesto, ensuring everything is evenly coated.
• Gently add the cooked tortellini to the skillet and toss to combine all the ingredients.

5. Serve

• Taste and adjust the seasoning with additional salt, pepper, or chili flakes if necessary.
• Serve hot, garnished with extra cherry tomatoes, a drizzle of olive oil, or fresh basil leaves.