Cheese Tortellini with Chicken and Creamy Pesto Sauce

• servings: 5 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

olive oil

1 pound chicken breast tenderloin (or chicken breasts cut horizontally into thin breasts)

salt and pepper

2 tablespoons butter

1 tablespoon all-purpose flour

3 garlic cloves, minced

1 1/2 cups milk

2 ounces cream cheese, softened

1 cup heavy cream

1/4 cup pesto

1/2 cup parmesan cheese

1/2 teaspoon salt

1 pound cheese tortellini

Fresh basil ( for garnishing (optional)

Directions

In a skillet with tall sides, heat a drizzle of olive oil over medium-high heat. Season both sides of the chicken with salt and pepper. Cook the chicken for about 5 minutes on each side, or until golden brown and cooked through. Remove chicken to a plate and set aside.

Bring a pot of water to a bowl, then boil the tortellini according to package directions.

In the same skillet that you cooked the chicken, add the butter and garlic. Reduce the heat to medium and cook until the butter is melted, then whisk in the flour and cook for one minute. Pour in the milk and whisk until thickened, about 2-3 minutes. Whisk in the cream cheese until smooth. Add the heavy cream, pesto and parmesan. Simmer until thickened, about another 2-3 minutes.

Add the cooked tortellini and chicken to the pesto cream sauce. Simmer until the chicken is warm, about 3-5 minutes.

Serve with fresh basil and more pesto, if desired!

Nutrition

• Calories: 766 kcal
• Total Fat: 45 g
• Saturated Fat: 23 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Cholesterol: 186 mg
• Sodium: 1120 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 42 g