Pesto Primavera Tortellini With Chicken Recipes

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TORTELLINI PRIMAVERA



Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
  • Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

TORTELLINI WITH CHICKEN AND PESTO



Tortellini with Chicken and Pesto image

Provided by Nicholas Puniello

Categories     Chicken     Garlic     Pasta     Kid-Friendly     Parmesan     Basil     Bon Appétit     Boston     Massachusetts     Small Plates

Yield Serves 4

Number Of Ingredients 8

2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese

Steps:

  • Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
  • Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
  • Combine tortellini, chicken and 1 cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.

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Total Time 24 mins
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Calories 523 per serving
  • Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When finished cooking, drain the tortellini in a colander.
  • Meanwhile, cook the chicken. In a large skillet, heat the olive oil over medium high heat. Add the chicken to the pan and season to taste with salt and pepper. Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
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