Once again my wife and I bought too many little cherry tomatoes and I was really tired of eating them on salad so this is how I finished them up in dinner a couple nights ago.
First off cook the tortellini according to the package minus one minute, drain in a colander, and rinse under cold water to stop the cooking process. Set them aside, we will heat them up after cooking the chicken.
For the chicken, season with salt & pepper and sprinkle some Italian seasoning over the breasts. Just a quick note these were very large chicken breasts. Heat a large sauté pan over medium heat, add 2 tablespoons of good quality olive oil, then put the chicken breasts in and cook for about five minutes then flip over for another four or five, until a thermometer inserted in the thickest part reads 165 degrees. Take them out and set aside on a plate to rest for a minute while you make the sauce for the tortellini.
Turn the pan up to medium high and add one shallot sliced thinly to the oil left in the pan, cook it until it becomes soft then add one tablespoon of chopped garlic, cook for a minute. Add ½ cup of extra dry vermouth to deglaze the pan. Toss in the tomatoes and the tortellini and stir around for a minute then turn heat off and add two tablespoons of butter. Let the butter melt and stir the sauce coat the tortellini. Make sure to check for seasoning. Serve right away next to the chicken breast. A salad and a glass of white wine goes nicely with dinner. Enjoy ~