CHICKEN SPINACH PESTO PASTA

Chicken Spinach Pesto Pasta image

My wife and I invented this while in Cinque Terre, Italy.

Provided by Kenneth DeBaeremaeker

Categories Main Dish Recipes Pasta Chicken

Time 57m

Yield 4

Number Of Ingredients 12

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Ingredients

1 (16 ounce) package tortellini
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cubed
2 tablespoons chopped fresh parsley
1 lemon, juiced
1 teaspoon chili powder
salt and ground black pepper to taste
2 cups chopped mushrooms
2 cups chopped spinach
1 cup chopped kale
1 tomato, chopped
1 (8 ounce) jar pesto (such as Classico®)

Steps:

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 : Calories 775.1 calories, Carbohydrate 64.1 g, Cholesterol 97.8 mg, Fat 42.7 g, Fiber 7.6 g, Protein 40.2 g, SaturatedFat 13.2 g, Sodium 979.5 mg, Sugar 4.5 g