I tried a second recipe by Rose Reisman which I was hoping my daughter would also enjoy but no dice, yet again. She will not eat any green specks apparently, which rules out pesto. I, on the other hand, really liked this. It’s super simple to make and doesn’t look like much but it’s surprisingly tasty. The pesto is a nice change from tomato or cream based sauces. This recipe is destined to become a go-to lunch around here. (I used spinach and cheese ravioli by Olivieri)
Chicken and Cheese Tortellini with Pesto
4 oz boneless chicken breast (about 1 breast)
12 oz tortellini
1/3 cup pesto (store-bought, or see Pesto recipe)
2 Tbsp grated Parmesan cheese
1. In a small, nonstick skillet lightly coated with cooking spray, add the chicken and sauté for 4 minutes per side or just until no longer pink. Let cool, then dice.
2. Meanwhile, boil the tortellini for 8 minutes or until just tender. Drain and place in a serving bowl. Add the chicken, pesto and Parmesan cheese and toss well.
Nutritional Analysis per Serving:
Protein 20 g
Fat 12 g
Saturated Fat 4.9 g
Carbohydrates 41 g
Cholesterol 56 mg
Sodium 548 mg
Fiber 1.8 g
Prep Time: 5 minutes
Cook Time: 15 minutes
Make Ahead: Sauté the chicken up to a day in advance and keep refrigerated. Serves 4
Nutrition Watch: Pesto sauce is high in calcium and very high in vitamin A, an antioxidant that helps fight cancer.