In a large pot, add the onion, garlic, carrots, bay leaf, buillon cubes, salt, pepper, cumin and chicken breasts. Add just enough water to cover everything and stir.
Bring pot to a boil, lower heat to medium and cook on a simmer for 20-25 minutes depending on the thickness of the chicken breasts.
Remove chicken from liquid and shred once it’s cool enough to handle. Run the cooking liquid through a mesh strainer and reserve it for the cooking of the tortellini.
Cooking the Pasta-
Fill the large pot with enough liquid to cook the tortellini. Use up the strained reserved cooking liquid first and then add any water that you may need. Cook the tortellini according to package instructions.
Assembling the Pasta-
In a large skillet, over medium-high heat, add 1 TBSP EVOO along with the bell peppers and green beans. Season with salt and pepper. Cook until they soften, but are still crisp.
Once the veggies are cooked to your liking, add the cooked tortellini to the skillet. Add the shredded chicken and stir together. Turn off the burner and remove from heat. Add about 2 more TBSPS of EVOO and mix well.
Shred the Parmesan directly into the skillet, about 1/2 cup. Add any extra EVOO if you need to. Add a pinch of crushed red pepper flakes, if using. Taste for seasoning. Top again with freshly shaved parmesan.
