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Pesto Chicken Tortellini
Rachel Kim

Pesto Chicken Tortellini

Cheese tortellini, thin chicken strips and tomatoes share one skillet, with pesto stirred in off the heat so it stays green. Use refrigerated tortellini; dried pasta won't fit the clock or liquid ratio. Total time: 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into thin strips
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1 package 20 oz refrigerated cheese tortellini
  • 2 cups low-sodium chicken broth
  • 2 cups cherry tomatoes halved
  • 1/2 cup basil pesto
  • 1/3 cup finely grated Parmesan cheese

Method
 

  1. Season the chicken with salt and heat the olive oil in a deep skillet over medium-high heat.
  2. Cook the chicken for 5 to 6 minutes, turning until it reaches 165°F, then transfer it to a clean plate.
  3. Add the tortellini and broth, cover and simmer for 5 minutes.
  4. Uncover, add the tomatoes and cook for 2 to 3 minutes until the pasta is tender and most liquid is absorbed.
  5. Remove the skillet from the heat and fold in the chicken, pesto and Parmesan.