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My review
Chicken Spinach Pesto Pasta
Kenneth DeBaeremaeker
"My wife and I invented this while in Cinque Terre, Italy."
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Ingredients
57 m servings 775 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 775 calories; 42.7 g fat; 64.1 g carbohydrates; 40.2 g protein; 98 mg cholesterol; 980 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
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...