Chicken and Tortellini Pesto Skillet
Description
This delicious and easy chicken and tortellini pesto dinner is cooked in one pan and features a creamy cheese sauce with tomatoes and spinach.
Ingredients
•
2 tablespoons olive oil
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1 1/2 pounds chicken breast, cubed
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salt and ground black pepper to taste
•
1/2 cup chicken broth
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1/2 cup prepared pesto
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1/2 cup heavy cream
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1 cup Parmesan cheese, divided
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1 cup baby spinach
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1/2 cup cherry tomatoes, halved
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1 (16 ounce) package refrigerated cheese tortellini
Directions
1
Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
2
Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
3
Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.