You are here

Cheese Tortellini with Pesto Chicken

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.

Prep Time 
Cook Time 
Total Time 

Ingredients 

1 package (19 ounces) frozen cheese-stuffed tortellini pasta
2 cups cooked and chopped Gold'n Plump® 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

Instructions 

Cook pasta according to package directions in a large saucepan or Dutch oven; drain.

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.

Serve pasta topped with cheese.

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.

Added to 1 cookbooks
Print Recipe
Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      650
    • Calories from Fat 
      43%
    • Total Fat 
      32g
    • Saturated Fat 
      12g
    • Total Carbohydrate 
      50g
    • Protein 
      42g
    • Sugars 
      3g
    • Cholesterol 
      230mg
    • Dietary Fiber 
      7g
    • Sodium 
      2,115mg
  • DAILY VALUE
    • Vitamin A 
      9%
    • Vitamin C 
      18%
    • Calcium 
      23%
    • Iron 
      37%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3
    • Fat 
      2
    • Vegetable 
      1
    • Med-Fat Meat 
      4.5
    • Med-Fat Meat 
      4.5
Cooking Method 
Recipe Source