Creamy Pesto Piccata Chicken With Tortellini Recipes

CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI

Creamy Pesto-Piccata Chicken With Tortellini image

An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.

Provided by Alskann

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
1 (9 ounce) package cheese tortellini
2 medium shallots, sliced thin
2 -3 tablespoons capers
1 cup heavy whipping cream
3 tablespoons Dijon mustard (to taste)
1 cup refrigerated pesto sauce (or you can use homemade)
1 teaspoon lemon zest
1 lemon, juice of, fresh
3/4 cup shredded parmesan cheese

Steps:

Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
Cook tortellini according to package directions. While pasta is cooking:.
Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
Return chicken to pan and continue cooking.
Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
Serve with a tossed green salad and crusty bread.

Nutrition Facts : Calories 672.3, Fat 39.5, SaturatedFat 21.2, Cholesterol 203.6, Sodium 1036.9, Carbohydrate 35, Fiber 1.8, Sugar 1.3, Protein 44.1

CHICKEN AND TORTELLINI PESTO SKILLET

Chicken and Tortellini Pesto Skillet image

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

Provided by My Hot Southern Mess

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g

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