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Summer Dinner: Chicken Pesto Tortellini

A deliciously simple and vibrant dish combining fresh pesto and tender tortellini, perfect for summer evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Tortellini and Chicken
  • 12 oz Fresh tortellini choose cheese or spinach-filled for an extra flavor burst
  • 1 lb Chicken breast boneless and skinless
  • 2 tbsp Olive oil high-quality extra virgin
For the Pesto Sauce
  • 2 cups Basil leaves fresh basil is key
  • 1/4 cup Pine nuts can substitute walnuts
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cloves Garlic cloves fresh
  • 1 tbsp Lemon juice a splash
For Serving
  • 1 cup Cherry tomatoes halved
  • 2 cups Arugula or spinach optional

Method
 

Cook the Tortellini
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 4-5 minutes, until they float and are tender.
Sauté the Chicken
  1. In a skillet over medium heat, add a drizzle of olive oil. Once hot, add diced chicken breast and season with salt and pepper. Cook until golden brown, about 6-8 minutes.
Add the Pesto
  1. Stir in your favorite pesto sauce into the skillet with the chicken. Cook for another 2-3 minutes until everything is well-coated and heated through.
Combine Ingredients
  1. Gently fold in the cooked tortellini into the skillet with the chicken and pesto mixture. Toss everything together until evenly mixed and warmed, about 2 minutes.
Serve & Garnish
  1. Plate your vibrant chicken pesto tortellini, garnishing with fresh basil and grated Parmesan cheese for that extra burst of flavor!

Notes

Drizzle with balsamic glaze for an added touch of sweetness.