Cheese tortellini and diced
cooked chicken tossed in a homemade basil pesto. This is also
a great recipe for using leftover turkey, too!
Tortellini
with Chicken & Pesto
- 2 large bunches fresh
basil
- 3/4 cup olive oil
- 1 cup freshly grated Parmesan
cheese
- 4 garlic cloves
- 1/4 cup pine nuts
- 1 pound cheese tortellini
- 2 cups diced cooked chicken
- Salt and freshly ground
pepper to taste
- Parmesan cheese for garnish
- Puree first 5 ingredients
in processor until almost smooth.
Season with salt and pepper.
- Cook tortellini according
to package directions, drain; reserving 1/2 cup cooking water.
- Combine cooked tortellini,
chicken and 1 cup pesto in 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.
- Serve garnished with additional
Parmesan.
Serves 4.
Note: You may use purchased
pesto for easier, and quicker
preparation.
