Creamy Pesto-Piccata Chicken With Tortellini |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal. Ingredients:
3 cups cooked chicken, diced (i use boneless, skinless breasts or pick up a rotisserie) |
1 (9 ounce) package cheese tortellini |
2 medium shallots, sliced thin |
2 -3 tablespoons capers |
1 cup heavy whipping cream |
3 tablespoons dijon mustard (to taste) |
1 cup refrigerated pesto sauce (or you can use homemade) |
1 teaspoon lemon zest |
1 lemon, juice of, fresh |
3/4 cup shredded parmesan cheese |
Directions:
1. Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
2. Cook tortellini according to package directions. While pasta is cooking:.
3. Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
4. Return chicken to pan and continue cooking.
5. Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
6. Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
7. Serve with a tossed green salad and crusty bread.
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