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Pesto Chicken and Tortellini Skillet

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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

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 that is perfect for busy weeknights.

Why this recipe works:

  • The chicken and tortellini will absorb flavor from the pesto sauce as it cooks in the skillet.
  • The easiest way to get cooked chicken is to buy a rotisserie chicken from the supermarket and break it down. The meat is reliably tender and delicious and is always cooked perfectly.
  • The cream adds richness and coats the stuffed pasta.

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.

lindaBest

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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