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Cheese Tortellini with Pesto Chicken

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Prep Time Cook Time Servings
15 minutes 10 minutes 4

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

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The fragrant aroma of basil comes through from the roasted chicken in this hearty pasta supper. Serve a salad of baby arugula and kale, tossed with a tangy Italian vinaigrette, alongside.
Ingredients
  • 1 package (19 ounces) frozen cheese-stuffed tortellini pasta
  • 2 cups cooked and chopped Gold'n PlumpĀ® Seasoned Whole Chicken, Pesto flavor (about 1/2 chicken)
  • 1 can (14-1/2 ounces) Italian-seasoned diced tomatoes, drained
  • 1 can (15 ounces) Great Northern beans, rinsed and drained
  • 1 small lemon
  • 1 tablespoon olive oil
  • Freshly ground pepper to taste
  • Shredded fresh Parmesan cheese, if desired
Directions
  1. Cook pasta according to package directions in a large saucepan or Dutch oven; drain.
  2. Stir chicken, tomatoes, and beans into hot cooked pasta. Grate the peel from the lemon, then squeeze the juice; stir into pasta mixture. Drizzle with oil and season with pepper.
  3. Serve pasta topped with cheese.
Tips

Nutritional information may change when substituting your chicken
product. If you choose to substitute frozen chicken for this recipe,
it's best to thaw before cooking.

Nutritional Information
PER SERVING • Calories 650 • % Calories from Fat 43% • Total Fat 32g • Saturated Fat 12g • Trans Fat 0g • Cholesterol 230mg • Sodium 2115mg • Total Carbohydrate 50g • Dietary Fiber 7g • Sugars 3g • Protein 42g • % DAILY VALUE • Vitamin A 9% • Vitamin C 18% • Calcium 23% • Iron 37% • DIETARY EXCHANGES • Vegetable 1 • Starch/Bread 3 • Med-Fat Meat 4 1/2 • Fat 2

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