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

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
  • PREP 45 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins

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.

 
Apr 13, 2014

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.

 
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.

 
Feb 03, 2014

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!

 
Nov 21, 2013

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

 
Aug 20, 2013

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!

 
Jul 29, 2013

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!

 

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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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