Description
A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breast, cubed
- salt and ground black pepper to taste
- ½ cup chicken broth
- ½ cup prepared pesto
- ½ cup heavy cream
- 1 cup Parmesan cheese, divided
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- 1 (16 ounce) package refrigerated cheese tortellini
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned
- 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
- Deglaze pan with chicken broth over medium heat
- scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened
- 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt
- 3 to 5 minutes.
- Add tortellini and cooked chicken and continue cooking until bubbly and hot
- 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6