Description
A vibrant and flavorful summer dinner recipe featuring tender chicken breast sautéed and mixed with fresh tortellini tossed in a homemade basil pesto sauce. Garnished with juicy cherry tomatoes, arugula or spinach, and freshly grated Parmesan, this dish is perfect for a quick, satisfying meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 12 oz Fresh tortellini (cheese or spinach-filled)
- 1 lb Chicken breast (boneless and skinless, diced)
- 1 cup Cherry tomatoes (halved)
- 2 cups Arugula or spinach (optional)
Pesto Ingredients
- 2 cups Basil leaves (fresh)
- 1/4 cup Pine nuts (or walnuts as substitute)
- 1/2 cup Parmesan cheese (freshly grated)
- 2 cloves Garlic (fresh)
- 1 tbsp Lemon juice (freshly squeezed)
- 2 tbsp Olive oil (high-quality extra virgin)
Seasoning
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook them according to the package instructions, usually about 4-5 minutes, until they float and are tender. Drain and set aside.
- Sauté the Chicken: Heat a drizzle of olive oil in a skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
- Prepare the Pesto: In a food processor or blender, combine fresh basil leaves, pine nuts, freshly grated Parmesan cheese, garlic cloves, lemon juice, and olive oil. Blend until smooth to make a fresh pesto sauce.
- Add the Pesto to Chicken: Stir the prepared pesto sauce into the skillet with the cooked chicken. Cook for another 2-3 minutes, stirring occasionally until the chicken is well coated and the mixture is heated through.
- Combine Ingredients: Gently fold the cooked tortellini into the skillet with the chicken and pesto mixture. Toss carefully until everything is evenly mixed and warmed, about 2 minutes.
- Serve and Garnish: Plate the chicken pesto tortellini and garnish with fresh basil leaves and additional freshly grated Parmesan cheese for an extra burst of flavor. Optionally, mix in halved cherry tomatoes and arugula or spinach before serving for freshness and color.
Notes
- Fresh basil is essential to achieve the authentic pesto flavor.
- You can substitute pine nuts with walnuts if preferred or if unavailable.
- For a lighter option, substitute tortellini with whole wheat or gluten-free varieties.
- Add cherry tomatoes and arugula or spinach for extra color and nutrition.
- Make sure not to overcook the tortellini to maintain perfect texture.
- This dish can be served warm or at room temperature, making it versatile for summer meals.
