Greek Tortellini Skillet

1 (19 oz.) package frozen cheese tortellini
1 zucchini, sliced
1 red onion, chopped
1 lb. cooked and shredded chicken
2 cups marinara sauce
1/2 cup water
1/2 tsp. freshly ground black pepper
2 tomatoes, chopped
1/2 cup Feta cheese
1/2 cup pitted Greek olives, halved
2 Tbsp. minced fresh basil, divided


Cook tortellini according to package directions. Drain and set aside.

In a large skillet over medium heat, add zucchini and onion and cook 5 minutes. Add chicken and cook 2 minutes more.

Stir in tortellini, marinara sauce, water and pepper. Bring to boil, then reduce heat. Simmer for 5 minutes. Stir in tomatoes, Feta, olives and 1 tablespoon basil. Sprinkle with remaining basil and serve.