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Tortellini with chicken and pesto
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Creamy BBQ Chicken and Pesto Tortellini Pasta: Ricotta-filled tortellini tossed with juicy BBQ chicken, fresh tomatoes, and flavorful pesto, ready in 10 minutes.
Ingredients:
  • 630g packet fresh ricotta and roasted vegetable tortellini
  • 18.20 gm extra virgin olive oil
  • 2 barbecue chicken breasts
  • 330g jar roasted red capsicum, drained, thinly sliced
  • 3 tsp drained capers
  • 150.00 gm basil pesto
  • 62.50 ml white wine vinegar
  • 200g tomato medley, large tomatoes halved
  • 250.00 ml fresh basil leaves, plus extra to serve
Instructions:
  • Start by boiling the kettle. Transfer the hot water into a large saucepan. Then, cook the tortellini in the saucepan according to the directions on the packet until it reaches the perfect tenderness.
  • Heat oil in a large, deep frying pan over medium-high heat. Slice chicken and add to the pan, cook for 1 minute while tossing. Add capsicum and capers, cook for an additional 30 seconds while tossing.
  • Mix the vibrant pesto with the tangy vinegar in a jug, then season with a sprinkle of salt and pepper for a burst of flavors.
  • - Drop tomatoes into a hot pan and cook for half a minute. - With a slotted spoon, transfer tortellini along with some cooking water into the pan. Mix gently. - Pour in the pesto dressing. Cook while stirring for a couple of minutes until warmed. - Introduce basil and mix well. - Serve pasta into bowls, then garnish with parmesan and extra basil before serving.

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