Easy Chicken Tortellini and Basil Pesto - prepared by Kay Econ
Easy Chicken Tortellini
• 1 bag (19 ounces) Cheese Tortellini, cooked and drained
• 1 1/2-2 cups pesto sauce
• 1 cup roasted red peppers, chopped
• 2 cups chicken breast, chopped
• 3/4 cup black olives, sliced
• 1 cup grated Parmesan Cheese
• Additional Parmesan Cheese for garnishing
Method: Prepare Tortellini according to the directions on the package. Drain and rinse with cold water. Add chicken, roasted red peppers, olives, cheese and pesto sauce.
Mix well until thoroughly heated. You can serve immediately or place in a greased 9 x 13 pan to bake later. Bake at 350 degrees covered for 35-40 minutes. Serve with additional cheese and a salad and warm garlic bread! Enjoy!!
• 2 cups fresh basil
• 2 cloves garlic
• 2/3 cup olive oil
• 1/4 cup pine nuts
Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped . Add 1/2 cup olive oil and mix till smooth.
If using immediately, add the remaining oil and process until smooth. Transfer to a bowl and serve. You can freeze this up to 3 months.
Yields 1 cup.
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