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Cheese Tortellini with Pesto Chicken

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Prep Time Cook Time Servings
15 minutes 10 minutes 4 servings

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.
Substitutions/Variations

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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