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Chicken Spinach Pesto Pasta

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Recipe Summary Chicken Spinach Pesto Pasta

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

Ingredients | Rexford Tugwell Wife

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®)

Directions

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.

Info | Rexford Tugwell Wife

prep: 30 mins cook: 27 mins total: 57 mins Servings: 4 Yield: 4 servings

TAG : Chicken Spinach Pesto Pasta

Main Dish Recipes, Pasta, Chicken,