Sun Dried Tomato Tortellini

Prep Time 10

Cook Time 25

Servings servings

Calories 589kcal

Ingredients

2 large Chicken breast boneless skinless butterflied
1 tbsp Extra-virgin olive oil
8 oz Cheese tortellini
3/4 cup Sun dried tomatoes with oil from jar
2 tbsp Pesto sauce use more if needed
1/4 cup Chicken broth
1/2 cup Gorgonzola cheese plus more for garnish
4 slices Crusty bread toasted and drizzled with olive oil if desired
2 tsp Fresh parsley garnish

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 slicing.
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 blender or food processor add the sun dried tomatoes and pulse until finely chopped.
In a nonstick pan over medium low heat add the sun dried tomatoes, pesto, broth, and gorgonzola cheese. Stir while warming the ingredients together until the cheese is melted. Taste and season with salt and pepper, add more pesto as needed. Toss in the tortellini to coat well.
Serve with chicken and bread. Garnish with parsley and gorgonzola crumbles.

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