Our healthy(ish) recipe this week is this amazing Pesto Chicken Tortellini. It’s amazing fresh, but equally delicious reheated!

Yields: 4 Servings

Time to cook: 45-60 minutes

  • 1 (18-20 oz) package your favorite refrigerated tortellini (do NOT use frozen)
  • 1 lb. boneless, skinless chicken breasts
  • ½ tsp paprika
  • 1 tsp Italian seasoning
  • 2 tbsp flour
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • ½ c sun dried tomatoes in oil, reserving 2 tbsp of oil
  • 1 (7-8 oz) container pesto
  1. Bring a large pot of salted water to a boil. Follow package instructions to cook tortellini. Drain & rinse with cold water
  2. In a small bowl, stir together paprika, Italian seasoning, flour, salt, & pepper. Dice chicken and toss to coat. 
  3. In a large, non-stick pan/skillet, add 3 tbsp olive oil. Heat on medium heat for about 30 seconds then add garlic. Saute for another 30 seconds, then add chicken. Cook the chicken, stirring occasionally until cooked through. When the chicken is almost cooked through, add in the sun dried tomatoes and saute until chicken is fully cooked.
  4. Add tortellini and reduce heat to low. Gently stir for 1-2 minutes. Remove from heat.
  5. Stir in pesto and 1-2 tbsp reserved sun dried tomato oil until fully coated.