Pesto Chicken Tortellini
Prep time: 
Cook time: 
Total time: 
Serves: 7 (heaping) cups
  • 1 (20 oz) pkg cheese tortellini
  • 1 tsp paprika
  • 1½ tsp Italian seasoning
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1½ Tbsp all-purpose flour
  • 1 lb boneless skinless chicken breasts, cut into ¾-unch pieces
  • 3 Tbsp extra-virgin olive oil, divided
  • 8 oz prepared pesto, divided
  • 3 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes
  • ½ cup sun dried tomatoes, chopped (not packed in oil)
  1. Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside.
  2. Meanwhile, mix together the paprika, Italian seasoning, salt, pepper, and flour in a small dish. Add to a large ziplock with the diced chicken and shake well to coat.
  3. Heat 1 tablespoon olive oil in a large, nonstick skillet. Once hot, add the chicken and cook 5-7 minutes or until just cooked through. Add remaining 2 tablespoons oil, 1 tablespoon pesto, garlic, crushed red pepper, and sun dried tomatoes. Cook for 1 minutes or until fragrant and tomatoes have sofened.
  4. Add the cooked tortellini and remaining pesto; stir well and cook for 1-2 minutes, allowing flavors to blend. Serve hot.
Recipe slightly adapted from Chelsea's Messy Apron
Nutrition Information
Serving size: ~1 cup prepared Calories: 518 Fat: 26.4 Carbohydrates: 42.9 Sugar: 5.3 Sodium: 811 Fiber: 3.3 Protein: 26.0 Cholesterol: 66
Recipe by Prevention RD at