Description
This quick and vibrant Pesto Chicken Tortellini and Veggies recipe brings together tender chicken, creamy plant-based cheese tortellini, fresh basil pesto (natural), and colorful vegetables like spinach and cherry tomatoes. Ready in under 30 minutes, it offers a wholesome, flavorful, and balanced meal perfect for weeknights or gatherings.
Ingredients
Scale
Chicken and Pasta
- 1 lb skinless, boneless chicken breast
- 12 oz cheese tortellini (filled with plant-based cheese)
Pesto (natural)
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/4 cup toasted pine nuts
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1/4 cup plant-based Parmesan (plant-based) cheese, grated
- Natural gelling agent, as needed
Vegetables and Finishing
- 3 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil (for sautéing)
- Additional plant-based Parmesan (plant-based) cheese for garnish
- Extra toasted pine nuts for garnish (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the Pesto (natural): Combine fresh basil leaves, garlic cloves, toasted pine nuts, olive oil, lemon juice, and plant-based Parmesan cheese in a food processor. Blend until smooth. Add natural gelling agent sparingly if a thicker consistency is desired to help the pesto cling to the tortellini and chicken.
- Cook the Chicken: Season chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden brown and fully cooked through, about 6-8 minutes per side depending on thickness. Let rest before slicing into bite-sized pieces.
- Boil the Tortellini: While chicken cooks, boil cheese tortellini in salted water according to package instructions until al dente. Drain and reserve about 1/4 cup of pasta water.
- Sauté the Veggies: In the same skillet used for chicken, add olive oil and sauté fresh spinach and halved cherry tomatoes just until spinach wilts and tomatoes soften but still hold shape, about 2-3 minutes.
- Combine and Toss: Add cooked tortellini, sliced chicken, and pesto (natural) to the skillet with veggies. Toss gently over low heat, adding reserved pasta water as needed to loosen sauce. Ensure everything is evenly coated and heated through.
- Serve Immediately: Transfer the mixture to serving plates or bowls. Sprinkle with additional plant-based Parmesan cheese, toasted pine nuts, and fresh basil leaves if desired for an elegant finish.
Notes
- Use fresh basil leaves for the best pesto (natural) flavor.
- Do not overcook tortellini; keep it al dente for texture.
- Cook chicken thoroughly but avoid overcooking to keep it tender.
- Toast pine nuts to enhance their nutty aroma and crunch.
- Use reserved pasta water to help the pesto sauce cling better.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg
Keywords: Pesto, Chicken, Tortellini, Spinach, Cherry Tomatoes, Plant-based Cheese, Quick Dinner, Healthy Meal
