Chicken Tortellini

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 722kcal

Ingredients

  • 2 large Chicken breast boneless skinless butterflied
  • 1 tbsp Extra-virgin olive oil
  • 8 oz Cheese tortellini
  • 1/4 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1/4 cup Pesto sauce use more if needed
  • 4 tsp Parmesan cheese grated
  • Fresh parsley garnish
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
US Customary - Metric

Instructions

  • Season the chicken on both sides well with salt and pepper.
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
  • In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well.
  • In a saucepan bring the broth, cream, and pesto to a simmer over medium heat. Stir occasionally until the sauce thickens to a creamy consistency. Season with salt and pepper to taste. Toss the pasta in the sauce and serve immediately.
  • Top with chicken and parmesan. Garnish with parsley. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves. 

Nutrition

Calories: 722kcal | Carbohydrates: 82g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1017mg | Potassium: 464mg | Fiber: 4g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 4mg

Chicken Tortellini

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 722 kcal

Ingredients
 
 

  • 2 large Chicken breast boneless skinless butterflied
  • 1 tbsp Extra-virgin olive oil
  • 8 oz Cheese tortellini
  • 1/4 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1/4 cup Pesto sauce use more if needed
  • 4 tsp Parmesan cheese grated
  • Fresh parsley garnish
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

Instructions
 

  • Season the chicken on both sides well with salt and pepper.
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
  • In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well.
  • In a saucepan bring the broth, cream, and pesto to a simmer over medium heat. Stir occasionally until the sauce thickens to a creamy consistency. Season with salt and pepper to taste. Toss the pasta in the sauce and serve immediately.
  • Top with chicken and parmesan. Garnish with parsley. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves. 

Nutrition

Calories: 722kcalCarbohydrates: 82gProtein: 37gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 1017mgPotassium: 464mgFiber: 4gSugar: 5gVitamin A: 880IUVitamin C: 2mgCalcium: 310mgIron: 4mg
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