0 0
Pesto Chicken and Tortellini Skillet

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 (20 ounce) package frozen cheese tortellini
1 cup frozen baby peas
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 cups cubed cooked chicken
1 (9 ounce) package refrigerated basil pesto
2/3 cup heavy cream
1/3 cup grated Parmesan cheese

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pesto Chicken and Tortellini Skillet

  • Serves 4
  • Easy

About This Recipe

Skillet meals are some of the easiest recipes for dinner. All you need is a skillet, a stovetop, and some simple ingredients to make a fabulous entree in a hurry.

This recipe combines chicken, cheese tortellini, veggies, and pesto to make a fresh and delicious dinner. It only take about 30 minutes to make, start to finish.

You can use leftover cooked chicken, a rotisserie chicken from the supermarket, or cook the chicken just for this recipe. I myself like to cook lots of chicken at once, then cube it and freeze it for use in recipes just like this one.

Add some fresh fruit and a glass of iced tea for a super dinner.

Steps

1
Done

Bring a large pot of water to a boil. Cook the tortellini according to package directions.

2
Done

Meanwhile, put the peas into a colander into the sink. When the tortellini is cooked, drain over the peas. Set aside.

3
Done

Add olive oil to a large skillet. Cook the onion and garlic over medium heat, stirring frequently, until crisp tender, about 3 minutes. Add the red bell pepper and cook for another minute.

4
Done

Add the chicken to the skillet and cook for 2 to 3 minutes until hot.

5
Done

Then add the pesto and cream to the skillet and stir until combined. Add the tortellini and peas and stir gently until heated through.

6
Done

Sprinkle with the Parmesan cheese and serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Lemon Truffle Bars
previous
Lemon Truffle Bars
Caramel Cream Bars
next
Caramel Cream Bars