Ingredients57 m servings 775 cals
- 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.
Per Serving: 775 calories; 42.7 g fat; 64.1 g carbohydrates; 40.2 g protein; 98 mg cholesterol; 980 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...