3 small boneless skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper
1 tablespoon butter
1 tablespoon flour
1 1/2 cups chicken stock
3 tablespoons basil pesto
12 ounces fresh cheese tortellini (found by the deli)
1/4 cup Sundried tomatoes (I buy them already julienned and packed in oil)
1 cup chopped fresh baby spinach
1/2 cup pine nuts, toasted
2 tablespoons freshly grated Parmesan cheese
Instructions
In a large skillet, melt butter and olive oil
over medium high heat. When the pan is hot, add
cubed chicken and season with salt and pepper.
Allow the chicken to brown on all sides. Don't
stir it constantly, but let the chicken sear by
resisting the temptation to keep it moving
around in the pan.
When the chicken is cooked through and has a
nice golden sear, remove it from the pan to a
separate bowl and set aside.
Add another tablespoon of butter and a
tablespoon of flour to the pan with the chicken
drippings, and stir with a wooden spoon to
loosen the brown bits on the bottom of the pan
for a minute. Then add the chicken or vegetable
stock, and pesto and whisk with the butter and
flour. When the sauce is simmering, add the
fresh pasta and cover. Turn the heat down to
medium low and simmer for 3-5 minutes. Stir
halfway through to make sure the pasta isn't
sticking to the pan.
The pasta should be fully cooked, and now it is
time to add the chicken back to the pan as well
as the sundried tomatoes, spinach, toasted pine
nuts, and Parmesan cheese.
Cook for 1-2 more minutes on low, just to wilt
the spinach and warm the chicken back up.
To toast raw pine nuts, just place them in a dry
pan and turn heat to medium, stirring frequently.
You will see a golden brown color on the pine nuts
after a few minutes.
Serving
Suggestions
Serve immediately.
Originally Submitted
6/24/2015
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