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Pesto Chicken Tortellini
Rachel Kim

Pesto Chicken Tortellini

Cheese tortellini and pesto make a fast finish for chicken breasts cooked in a simple broth. The refrigerated pasta needs less than half an hour, and pesto goes in after heat so the basil stays green and fragrant. Cherry tomatoes warm through without collapsing completely.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 3 cups low-sodium chicken broth
  • 2 packages 20 oz each refrigerated cheese tortellini
  • 2 cups cherry tomatoes halved
  • 3/4 cup refrigerated basil pesto
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
  2. Add the onion, garlic and broth, cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
  3. Move the chicken to a board, cut it into bite-size pieces and return it to the cooker.
  4. Switch to high, add the tortellini and cover until almost tender, 15 to 20 minutes.
  5. Fold in the cherry tomatoes and cook for 5 minutes more.
  6. Turn off the cooker, stir in the pesto and Parmesan and serve as soon as the sauce coats the pasta.