Chicken Pesto Tortellini Skillet

• 12 oz cheese-filled tortellini
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/4 cup toasted pine nuts for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden, about 5 minutes.
2. 2 Push chicken to the side and add garlic to the skillet, sautéing for 1 minute.
3. 3 Add tortellini and chicken broth to the skillet, stirring to combine. Cover and cook for 8 minutes or until tortellini is al dente.
4. 4 Stir in pesto and cherry tomatoes, heating through for an additional 2 minutes.
5. 5 Sprinkle with Parmesan cheese and toss to combine.
6. 6 Serve immediately, garnished with pine nuts if desired.

Equipment

• Large skillet with lid

Variations

• Add grilled shrimp for a seafood twist.
• Substitute spinach for a portion of the pesto for extra greens.

Substitutions

• Use store-bought pesto if making from scratch is daunting.
• Substitute rotisserie chicken for quicker prep.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a creamier sauce, stir in a splash of heavy cream with the pesto.
• If pesto is too strong for your taste, start with half and adjust to preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth.

Serving Suggestions

• Pairs wonderfully with a fresh green salad.
• Serve with warm crusty bread for a satisfying meal.

FAQ