CHICKEN AND TORTELLINI PESTO SKILLET
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
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
CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI
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
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
CREAMY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
ONE-POT CREAMY CHICKEN TORTELLINI
In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
- Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
- Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g
CREAMY PESTO CHICKEN
All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
Provided by JODIE4
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
- Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g
CREAMY PESTO TORTELLINI RECIPE - (3.9/5)
Provided by GratefulSea
Number Of Ingredients 5
Steps:
- Simmer the cream and pesto in a large skillet until slightly thickened, then add the parmesan and continue to cook, stirring, until the cheese is well blended. Toss with tortellini and the broccoli and serve immediately.
CHICKEN PESTO MUSHROOM TORTELLINI
This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City. I don't make each part from scratch like they did but mine is just as yummy. (I don't know the ounces for the ingredients, this made me enter something. It's the large jar of mushrooms & the pasta & pesto only come in one size.)
Provided by Tina A
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil tortellini according to directions on package.
- Meanwhile, cut your chicken up into cubes.
- While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
- Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
- Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
- Top with more parmesan.
- Enjoy!
Nutrition Facts : Calories 371.7, Fat 12.8, SaturatedFat 5, Cholesterol 73.5, Sodium 1718.7, Carbohydrate 37.5, Fiber 1.1, Sugar 7, Protein 27
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