Chicken Pesto Tortellini Recipe

Cook the Chicken

Cut the Buttonwood Farms chicken breast into bite-sized pieces. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.

Boil the Tortellini

Bring a large pot of salted water to a boil. Add the three cheese tortellini and cook according to the package instructions, usually 3–5 minutes. Drain and set aside.

Prepare the Vegetables

Trim the asparagus and cut into 1-inch pieces. Halve the cherry tomatoes. Measure out the peas (fresh or frozen). Set all vegetables aside for the next step.

Sauté the Vegetables

In the same skillet used for the chicken, add a little more olive oil if needed. Add the asparagus and peas and cook for 3–4 minutes until just tender. Add the cherry tomatoes and cook for another 1–2 minutes, just until softened.

Make the Pesto Cream Sauce

Reduce the heat to medium-low. Stir in 1/2 cup of pesto and 1/2 cup of heavy cream (adjust quantities to taste). Mix well to combine and allow to gently simmer for 2–3 minutes until the sauce is heated through and slightly thickened.

Combine Ingredients

Return the cooked chicken to the skillet with the vegetables and sauce. Add the cooked tortellini. Gently stir everything together until the tortellini and chicken are well coated in the pesto cream sauce and heated through, about 2–3 minutes.

Serve

Divide the Chicken Pesto Tortellini among plates or bowls. Optionally, garnish with grated Parmesan cheese and fresh basil. Serve warm.