A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Ingredients
- olive oil: 2 Tbsp
- ½ pounds chicken breast: 1 piece (cubed)
- salt and ground black pepper: (to taste)
- chicken broth: 0.5 cup
- prepared pesto: 0.5 cup
- heavy cream: 0.5 cup
- Parmesan cheese: 1 cup (divided)
- baby spinach: 1 cup
- cherry tomatoes: 0.5 cup (halved)
- refrigerated cheese tortellini: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté 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.
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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.
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Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.
