-
-
My review
Chicken Spinach Pesto Pasta
0
Kenneth DeBaeremaeker
"My wife and I invented this while in Cinque Terre, Italy."
Added to shopping list.
Go to shopping list.
Ingredients
57 m servings 775Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
- Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
6/25/2018
This was exactly what I was looking for. I had chicken, tortellini and homemade pesto. It came out great but I did make a few changes. I used a box of frozen broccoli because I didn't have sp...
11/27/2017
Happened to have all the ingredients but tomato and kale. Very good flavor profile for
3/26/2017
I will definitely make this again! I didn't have kale so omitted it, and also only had half of a jar of pesto. This came out beautifully seasoned and very flavorful! Super quick to make, but tas...
12/5/2016
I forgot to buy a tomato, but other than that I made this recipe as directed. I think I actually would prefer this dish without the pesto, or at least with half the amount. It's not that I do...