Chicken Pesto Mushroom Tortellini Recipes

Steps:

• Boil tortellini according to directions on package.
• Meanwhile, cut your chicken up into cubes.
• While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
• Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
• Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
• Top with more parmesan.
• Enjoy!

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

Steps:

• Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
• Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
• Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
• Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

Steps:

• Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
• Combine tortellini, chicken and 1 cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.