1 medium onion, chopped
2 Tbsp butter
3 skinned and boned chicken breast halves, cut into 2-inch pieces
salt and pepper
1 Tbsp dried or fresh tarragon or thyme (optional)
flour for dredging
2-3 cups Newman's Own® Marinara Sauce
10 ounces cheese or meat tortellini, prepared according to package directions
chopped parsley for garnish
Sauté onion in butter until limp and set aside.
Season chicken with salt and pepper to taste. Add tarragon or thyme, if desired. Dredge in flour and sauté in pan used to sauté onion for about 5-7 minutes. Add onions, pasta sauce, and tortellini. Stir together, heating thoroughly for 5-10 minutes.
Garnish with parsley.
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