Pesto chicken and vegetable tortellini
Laura in the Kitchen · ♥ 2.2K likes · 46.1K views · 6 min video
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Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 10 oz chicken breast
- 2 whole zucchini
- 1 whole yellow squash
- 3 cloves garlic
- 10 oz fresh cheese tortellini
- olive oil
Heat a little olive oil in a large skillet; bring a pot of water to a boil.
- water
- garlic and herb seasoning
Season the chicken breast simply with a little garlic and herb seasoning, add to the skillet and let it sizzle and take color until cooked through; remove.
- ½ whole bell pepper
Add a little more olive oil and cook zucchini, yellow squash and half a bell pepper, working in batches so nothing steams or overcooks.
Cooking the summer vegetables
- cherry tomatoes
Chop garlic; halve a handful of cherry tomatoes and set aside to add at the very end.
- Calabrian chili
Add the garlic, then a little Calabrian chili (or a pinch of hot pepper flakes).
Garlic and Calabrian chili
Return the chicken to the skillet. Boil the fresh tortellini a few minutes until they float.
- ¼ cup homemade pesto
- fresh basil
Add the tortellini, the tomatoes, fresh basil and about a quarter cup of homemade pesto; cook together for no more than a minute.
Bringing it together with pesto