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.
This stuff is amazing. I wouldn't change a thing.
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.
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.
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.
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!
Delicious and a very colorful dish! The chopped vegetables can be easily subbed for whatever is in your fridge, which I have done often!
* 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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