Chicken Pesto Tortellini
A quick, flavorful pasta salad-style dish with cheese tortellini, pan-seared chicken, pesto, and fresh tomatoes.
Servings: 4 servings
Ingredients
- 12 oz cheese tortellini
- 1 tablespoon olive oil
- 12 oz boneless skinless chicken breasts cut into bite-size pieces
- 1/2 cup basil pesto
- 1 1/2 cups grape tomatoes halved
- 1/4 cup fresh basil chopped
- kosher salt to taste
- black pepper to taste
- fresh basil (for garnish) optional
- Parmesan cheese (for garnish) optional
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions; drain in a colander when done.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Add the bite-size chicken pieces to the hot skillet, season with kosher salt and black pepper, and cook, stirring occasionally, until browned and cooked through, about 4–5 minutes.
- Place the drained tortellini in a large mixing bowl. Add the cooked chicken and halved grape tomatoes.
- Gently fold in the basil pesto until the tortellini, chicken, and tomatoes are evenly coated.
- Stir in the chopped fresh basil and adjust seasoning with salt and pepper to taste.
- Serve garnished with additional fresh basil and grated Parmesan, if desired.
Equipment
- Large Pot
- Colander
- Large Skillet
- Mixing Bowl
- Spoon or Spatula
Notes
- If you prefer a vegetarian option, omit the chicken.