Pesto Primavera Tortellini with Chicken

Pesto Primavera Tortellini with Chicken

9 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Recipe by  Clorox® Disinfecting Wipes

“Colorful roasted vegetables are mixed with cheese tortellini, chopped pan-fried chicken breasts, and homemade basil pesto for a complete meal-in-one dish.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F. For pesto, combine garlic, the 1 cup basil, the 1/3 cup grated Parmesan, pine nuts, lemon juice, and salt in a food processor. Cover and process until chopped, stopping to scrape down sides as necessary. With processor running, gradually add the 1/3 cup oil. Transfer to a small bowl or airtight container. Cover and refrigerate until ready to use (Pesto may be made up to 1 day ahead; allow to stand at room temperature for 1 hour before using).
  2. Combine zucchini, asparagus, mushrooms, bell pepper, and onion in a large roasting pan. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast for 30 to 35 minutes or until vegetables are tender and start to caramelize, stirring twice.
  3. While vegetables roast, heat the remaining 1 tablespoon oil over medium-high heat in a large skillet. Cook the chicken in hot oil for 12 to 14 minutes or until cooked through and no longer pink, turning once. When cool enough to handle, chop the chicken (You should have about 2 cups); set aside until ready to use.
  4. Cook tortellini according to package directions in a large pot; drain and return to pot. Add the roasted vegetables, chicken, and pesto, stirring gently to coat. Stir in cherry tomatoes. Season to taste with black pepper. Top with additional basil and Parmesan.
  5. [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]

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Reviews (9)

Rate This Recipe
mommyof3
3

mommyof3

Wow! Amazing! Everyone inhaled it, even the ones who don't like some of the things in it! Tasted like Olive Garden came to our house tonight! With a side of garlic bread...perfect! Thank you.

lilac0832
2

lilac0832

I loved this recipe. I actually used it as a cold pasta salad after preparing. Everyone loved it. I sautéed the chicken with some garlic and veggie pepper. Did not have asparagus on hand so I used a can of chopped artichokes, in water and drained them. Sautéed them at the end of cooking the chicken. Mixed everything all together and chilled over night. This was a huge hit at our party yesterday. I would give it five stars but did not follow exactly.

sharron58
0

sharron58

Awesome recipe - perfect for Springtime! I used Progresso pesto, and leftover grilled chicken breasts. At 400, the vegetables were done after 20 minutes. I turned the oven off, added the chicken and tomatoes to the pan, and kept in the oven while the pasta finished cooking. Absolutely delicious...the grape tomatoes are essential! Can't wait to have it again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 595 cal
  • 30%
  • Fat
  • 32.7 g
  • 50%
  • Carbs
  • 52.5 g
  • 17%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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