Creamy Pesto-Piccata Chicken With Tortellini

“An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
  2. Cook tortellini according to package directions. While pasta is cooking:
  3. Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
  4. Return chicken to pan and continue cooking.
  5. Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
  6. Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
  7. Serve with a tossed green salad and crusty bread.

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