Directions:
- Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
- Combine tortellini, chicken and 1 cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1129.58 Kcal (4729 kJ) | ||
| Calories from fat | 693.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.08g | 119% | |
|---|---|---|---|
| Cholesterol | 113.23mg | 38% | |
| Sodium | 1347.32mg | 56% | |
| Potassium | 538.64mg | 11% | |
| Total Carbs | 71.59g | 24% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 41.47g | 83% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 4.7mg | 26% | |
| Calcium | 429.2mg | 43% | |
| Amount Per 100 g | |||
| Calories | 356.18 Kcal (1491 kJ) | ||
| Calories from fat | 218.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.31g | 119% | |
|---|---|---|---|
| Cholesterol | 35.7mg | 38% | |
| Sodium | 424.84mg | 56% | |
| Potassium | 169.85mg | 11% | |
| Total Carbs | 22.58g | 24% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 13.08g | 83% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 1.5mg | 26% | |
| Calcium | 135.3mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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