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Chicken Spinach Pesto Pasta

Kenneth DeBaeremaeker

"My wife and I invented this while in Cinque Terre, Italy."
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57 m servings 775 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 775 calories; 42.7 g fat; 64.1 g carbohydrates; 40.2 g protein; 98 mg cholesterol; 980 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Happened to have all the ingredients but tomato and kale. Very good flavor profile for

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...

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...