Pesto Tortellini

“There’s linguine, rigatoni, fettuccine, cannelloni I will master every pasta till it’s right
Tagliatelle, lumaconi, vermicelli, macaroni for the cognoscenti there is plenty every night” Lyrics from a song in Love Story the Musical. OK, OK…so it doesn’t actually mention the pasta we are working with today…but its fun nonetheless! Tortellini, my friends, that’s what brings us here today; the best cheese filled pasta out there, in my humble opinion. A little bit of tortellini goes a long way when it comes to making you full. Everything in this recipe is healthy, except the tortellini. I didn’t use whole wheat tortellini…not sure if that is even a thing…if you have seen whole wheat tortellini please, oh please let me know!! Anywho, this dish is a wonderful rendition of Italian cuisine that doesn’t break the bank or the back! It’s easy and all the ingredients are quite accessible. The most work is spent on pulling apart the rotisserie chicken. I pull all the meat off and get rid of the bones and the skin, and by I, I mean my husband, ha! 🙂

INGREDIENTS: MAKES: about 3-4 servings

Drizzle of Olive oil for sauteing

1-2 cups Rotisserie Chicken, de-boned and skinned

1/3 cup Sun-dried tomatoes, drained and chopped

1 Package of frozen asparagus (I used a steamable one)

1/4 cup Basil pesto

1/2 cup Cherry tomatoes, halved

1 Package of tortellini your choice

DIRECTIONS:

  1. Heat olive oil in a skillet over medium high heat. Add the chicken and 1/2 of the chopped sun-dried tomatoes until heated through. Transfer to plate.
  2. Add asparagus and remaining sun-dried tomatoes to same skillet and saute until asparagus is heated through. (I cut mine with cooking scissors as it was sauteing in the skillet) Transfer to plate.
  3. Cook tortellini according to package directions. Drain pasta water and add the chicken and asparagus mixture to pasta pot. Add the pesto and cherry tomatoes and mix to incorporate. Add the tortellini back in and toss. You can add more pesto if you desire. T1

That’s it! Enjoy ❤