CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI

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Creamy Pesto-Piccata Chicken With Tortellini image

An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.

Provided by Alskann

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
1 (9 ounce) package cheese tortellini
2 medium shallots, sliced thin
2 -3 tablespoons capers
1 cup heavy whipping cream
3 tablespoons Dijon mustard (to taste)
1 cup refrigerated pesto sauce (or you can use homemade)
1 teaspoon lemon zest
1 lemon, juice of, fresh
3/4 cup shredded parmesan cheese

Steps:

  • Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
  • Cook tortellini according to package directions. While pasta is cooking:.
  • Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
  • Return chicken to pan and continue cooking.
  • Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
  • Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
  • Serve with a tossed green salad and crusty bread.

Nutrition Facts : Calories 672.3, Fat 39.5, SaturatedFat 21.2, Cholesterol 203.6, Sodium 1036.9, Carbohydrate 35, Fiber 1.8, Sugar 1.3, Protein 44.1

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