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.

 
Jun 24, 2014

Delicious!!

 
Jul 06, 2013

This recipe was awesome. My family loved the flavor. Did not make Pesto from scratch , used a good brand of Pesto in jar. (Didn't have the time.) Next time I will make the homemade. Also, next time I will try ground Italian sausage instead of chicken.

 
Aug 14, 2014

Delicious and a very colorful dish! The chopped vegetables can be easily subbed for whatever is in your fridge, which I have done often!

 
Jun 04, 2014

I have made it over and over again and it never gets old. Everyone I have made it for has LOVED 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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