Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Reserve 1 cup of pasta water before draining. Set aside.
- While tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet.
- In the same skillet, sauté the onion until softened. Add garlic and cook for 1 minute until fragrant. Add halved cherry tomatoes and cook until they begin to burst, about 3-4 minutes.
- Stir in the pesto, then add the cooked chicken and tortellini back to the skillet. Gently toss to combine. Add reserved pasta water as needed to create a smooth sauce.
- Add the fresh spinach and stir until just wilted. Serve immediately, topped with freshly grated Parmesan cheese.
Nutrition
Notes
Reserve Pasta Water: This is key to a silky sauce! Don't forget to save a cup before you drain the tortellini.
High-Quality Pesto: Using a good quality refrigerated pesto will give you the best, freshest flavor.
Customize It: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.
High-Quality Pesto: Using a good quality refrigerated pesto will give you the best, freshest flavor.
Customize It: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.