Pesto Tortellini & Chicken

A jar of pesto and a carton of pasta can feed an army.

I’m convinced of that.

Pasta is the best thing to be stocking up on right now, and so are jarred sauces. Sure, nothing comes close to making your own sauce, but it doesn’t keep for very long in the fridge. Unless you know how to can (who does in this day and age??) then jarred sauce is the way to go.

I normally always have a jar of pesto in my pantry. You can make so much stuff with pesto: I marinate chicken in it, roast vegetables with it, throw it into a salad dressing for a flavor boost.

This recipe kind of combines all of those things. If you add in some tortellini, you’re all set for a gigantic meal that will feed a family.

I was craving some vegetables (my body’s way of trying to stop me from eating ice cream and cheese) so I threw in a bunch of asparagus spears and some cherry tomatoes. Asparagus is in season right now, so it’s cheaper than normal and you’ll find thick, full spears instead of the tiny, wimpy ones.

Along with the veggies, I just cooked some chicken with a few spices and boiled the tortellini according to package instructions. This recipe is an easy one to whip together.

Enjoy!

Step-By-Step Instructions

Heat a large pot of water to a boil and then stir in salt and tortellini. Boil, cooking according to package instructions, until tortellini is done. During the last minute of cooking time, add asparagus. Let boil for a minute before draining.

Heat one tablespoon olive oil in a large skillet over medium high heat. Season chicken with basil, oregano, garlic powder, salt and pepper. Add chicken to skillet and cook until browned and no longer pink, about 4-5 minutes per side. Remove to a plate and then cut into small pieces.

Heat remaining tablespoon oil and add cherry tomatoes. Let tomatoes blister in oil for about 2-3 minutes. Stir in cooked chicken, pesto, tortellini and asparagus. Let mixture heat through for another 2-3 minutes.

Serve tortellini dish topped with shredded parmesan.