Description
This herby, flavor-packed chicken pesto tortellini is a quick, family-friendly dinner made with cheesy tortellini, juicy chicken, and basil pesto.
Ingredients
Scale
- 9 ounce package of three cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- ⅓ cup basil pesto
- ¼ cup chicken broth
- 4 ounces 1/3 less fat cream cheese (cut up in a few chunks)
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian Seasoning
- 12 ounces cooked chicken breasts (diced)
- 10 ounces bag baby spinach
- 4 slices fresh mozzarella (optional)
- 2 tablespoons fresh basil ribbons (for garnish)
Instructions
- Cook the pasta. Cook the tortellini according to the directions on the package.
- Sauté. In the meantime, heat olive oil in a large nonstick skillet. Add the garlic and cook for 15 seconds, or until fragrant.
- Make the sauce. Stir in the pesto. Add the chicken broth and bring to a boil. Then, whisk in the cut-up cream cheese. Add the Parmesan cheese and Italian seasoning, and continue whisking until you get a creamy sauce.
- Add the chicken. Stir in the chicken and spinach; cook for 1 to 2 minutes, or until the chicken is heated through and the spinach is wilted.
- Add tortellini. Drain the tortellini and add them to the skillet; slowly stir to coat.
- Add cheese (optional). If you’re adding mozzarella cheese, layer the slices over the top of the tortellini mixture and broil for 1 to 2 minutes, or until the cheese is melted.
- Enjoy! Garnish with fresh basil ribbons and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 100 mg