Pesto Primavera Tortellini with Chicken Recipe - Allrecipes.com
Pesto Primavera Tortellini with Chicken Recipe
  • READY IN hrs

Pesto Primavera Tortellini with Chicken

Recipe by  

"Colorful roasted vegetables are mixed with cheese tortellini, chopped pan-fried chicken breasts, and homemade basil pesto for a complete meal-in-one dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 400 degrees F. For pesto, combine garlic, the 1 cup basil, the 1/3 cup grated Parmesan, pine nuts, lemon juice, and salt in a food processor. Cover and process until chopped, stopping to scrape down sides as necessary. With processor running, gradually add the 1/3 cup oil. Transfer to a small bowl or airtight container. Cover and refrigerate until ready to use (Pesto may be made up to 1 day ahead; allow to stand at room temperature for 1 hour before using).
  2. Combine zucchini, asparagus, mushrooms, bell pepper, and onion in a large roasting pan. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast for 30 to 35 minutes or until vegetables are tender and start to caramelize, stirring twice.
  3. While vegetables roast, heat the remaining 1 tablespoon oil over medium-high heat in a large skillet. Cook the chicken in hot oil for 12 to 14 minutes or until cooked through and no longer pink, turning once. When cool enough to handle, chop the chicken (You should have about 2 cups); set aside until ready to use.
  4. Cook tortellini according to package directions in a large pot; drain and return to pot. Add the roasted vegetables, chicken, and pesto, stirring gently to coat. Stir in cherry tomatoes. Season to taste with black pepper. Top with additional basil and Parmesan.
  5. [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Kitchen-Friendly View

Footnotes

  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews More Reviews

Jul 03, 2013

Wow! Amazing! Everyone inhaled it, even the ones who don't like some of the things in it! Tasted like Olive Garden came to our house tonight! With a side of garlic bread...perfect! Thank you.

 
Jul 05, 2013

I loved this recipe. I actually used it as a cold pasta salad after preparing. Everyone loved it. I sautéed the chicken with some garlic and veggie pepper. Did not have asparagus on hand so I used a can of chopped artichokes, in water and drained them. Sautéed them at the end of cooking the chicken. Mixed everything all together and chilled over night. This was a huge hit at our party yesterday. I would give it five stars but did not follow exactly.

 
Jul 08, 2014

This stuff is amazing. I wouldn't change a thing.

 
Jun 29, 2014

Very good, but a lot of steps. I've made many versions of this recipe, always sautéing my vegetables together. It prevents the zucchini from becoming mushy because I add my veggies depending on the time they need to be cooked. I substituted many things, including Italian sausage for the chicken. I skipped the asparagus and added more mushrooms. It may seem like a lot of veggies, but they shrink when you cook them - so add what you like. Very versatile recipe. I was hesitant to make a recipe submitted by a cleaning product... After all the worst part of cooking is the messy kitchen! But with my suggestion, cleanup is easier. I make the veggies and meat in one, large pan. Then add the cooked tortellini ( any pasta will do) and pesto. Oh ya, I make my pesto in large batches and freeze it in ice cube trays.

 
Apr 06, 2014

This was delicious, light, balanced, and colorful. A great way to use up the summer garden harvest. I also deglazed the chicken skillet with a little broth to add more flavor.

 
Sep 18, 2014

OK, I can die happy. This is the kind of recipe that has made me a better cook. Maybe a better person too. At one time I would've worried I didn't have *exactly* the right ingredients - prompting yet another trip to the grocery store or not making the dish at all. What are the important ingredients? Pasta. Fresh basil, pine nuts, grated cheese, and olive oil to make pesto. Vegetables. Chicken, if desired. Other than that, it's up to you. Next time I'll change it up, based on what I have on hand. I made everything on the stovetop -there's no need to heat the oven. Here's what I did: Simmered butternut squash agnolotti for 4 min, then rinsed in cold water. (I'd been looking for a recipe to use this up, but almost any will do.) I made pesto in my Ninja: 1 cup fresh basil, 2 cloves garlic, ¼ cup pine nuts, ? cup grated cheese (combo of Asiago, parmesan, and Romano), salt + olive oil. Didn't add lemon juice since I didn't have any. On medium-high heat, sautéd onion, red pepper, and spicy chicken sausage from Trader Joe's (what I had) for 4-5 min, then added fresh mushrooms. Turned heat down to med-low; added 1 clove minced garlic and zucchini. I didn't have any asparagus, but added ½ cup frozen spinach to simmer for 2 min. I added ½ of the pesto (saved the rest for later since there are only 3 of us), cooked pasta, some cherry tomatoes, and 1-2 tablespoons water so it wouldn't dry out. I let this simmer just to warm things up, and served with extra Parmesan cheese. Delish!

 
Sep 17, 2014

This was very good and my whole family enjoyed it. It's a very versatile recipe that you can change up with what you have on hand. I enjoyed the roasted veggie flavor with the chicken and tortellini. I will be making this again.

 
Aug 31, 2014

This was such a great recipe! I've never cooked a pesto before, but yum!!! I was very proud of it, and everyone seemed to love it!

 

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Nutrition

  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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