Recipe: Italian Chicken Tortellini

I found this in the archives of my recipe box (from Better Homes and Garden, September 2007) and am so glad I gave it a whirl. It’s easy to make, not too expensive, and you have plenty for leftovers if you are a family of two or three! I simplified their instructions a bit – so let me know what ya think!

Italian Chicken Tortellini – approx. $2.45 per serving


One 9 oz. package of frozen cheese tortellini

One 9 oz. package of frozen broccoli and cauliflower blend

One 14.5 oz. can of diced tomatoes with Italian seasoning

Pesto, to taste

About a half a pound of chicken tenders, baked in olive oil and sea salt

Olive oil, to taste

Parmesan cheese, to taste


I baked my chicken first in a 350 degree oven, until golden brown and cooked thoroughly. (About 30-45 minutes). Then I boiled my tortellini until they started bobbing up on the top surface. I dumped in my frozen veggie mix and stirred for a few minutes, letting those veggies get warmed up. I drained this and then returned it to the same large pot. Then I added in my tomatoes (with liquid) and chicken, giving it a quick stir. I added about 3 heaping tablespoons of pesto, stirring it all in. Lastly, plate your yummy meal and top with a drizzle of olive oil and some shredded Parmesan. Perfection!


Tortellini perfection!

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