Recipe by Clorox® Disinfecting Wipes
"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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torn fresh basil, lightly packed
grated Parmesan cheese
zucchini, coarsely chopped
asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups
sliced fresh button mushrooms
red bell pepper, trimmed and chopped
coarsely chopped red onion
olive oil, divided
skinless, boneless chicken breast halves
2 (9 ounce) packages
refrigerated cheese-filled tortellini
red grape tomatoes, halved
Ground black pepper to taste
Chopped fresh basil
Grated Parmesan cheese
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.
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.
Awesome recipe - perfect for Springtime! I used Progresso pesto, and leftover grilled chicken breasts. At 400, the vegetables were done after 20 minutes. I turned the oven off, added the chicken and tomatoes to the pan, and kept in the oven while the pasta finished cooking. Absolutely delicious...the grape tomatoes are essential! Can't wait to have it again.
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.
Loved it! I made it without the mushrooms and it was perfect although I think there needed to be more chicken to balance out the veggies! It was amazing though! Keeping it for round 2!
This recipe was fantastic! I was a little worried there wouldn't be enough pesto or tortellini but the ratio was perfect. This is a very healthy meal and well worth the hour it takes to make. Cheers
This was so delicious. All 4 kids and the husband loved it, and if there are no complaints at dinner time, it must be note-worthy! I had to use store-bought pesto, but it turned out great. We will be having this again!
This was my first tortellini dish I ever made and (embarrassing as it is to write) it was so insanely good! I couldn't wait to eat it for lunch then dinner, then lunch then dinner again! I didn't have the tomatoes or bell pepper, but it was still delish - I feel that this recipe would be great even if you had to improvise or add in your favorite veggies. Tasted even better when made ahead of time!
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Primavera Tortellini with Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 295
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