Do it Yourself: Chicken & Pesto Tortellini Recipe

Only a couple weeks ago, we shared our tasty Eggs Benedict and Blender Hollandaise recipes for you to make at home. This time around, we decided to dive into a main dish; specifically our Chicken & Pesto Tortellini found at Garden Commons.

Like the Eggs Benedict and Hollandaise recipes, this recipe was featured during our Alumni Weekend Progressive Lunch, where guests were given a demonstration, courtesy of our culinary experts, on how to make this tasty dish. They were then able to take the recipe, among others, home with them to add to their own personal cookbook.

Whether you’re an experienced cook or learning to dabble in the kitchen, this is one simple recipe you can pick-up quickly and share with others!

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Our alumni learned about a variety of recipes, including this Chicken & Pesto Tortellini.

So, pull out the apron and hit the kitchen! After you’re done, share a photo with us on TwitterInstagram and/or Facebook!

Chicken & Pesto Tortellini Recipe

Serves 4

Plain Cheese Tortellini 1 pound
Cooked Chicken Breast, Cubed 8 ounces
Alfredo Sauce 8 ounces
Pesto Sauce 6 ounces
Fresh Spinach 4 ounces
Sun Dried Tomato 1 ounce
Water 1/4 cup
Fresh Mozzarella Diced 4 ounces
Grated Parmesan Cheese 4 tsp

 

  1. Combine and heat alfredo and pesto.
  2. Cook tortellini per package instructions.
  3. In saute pan, combine chicken, spinach, sun dried tomatoes and water.
  4. Heat until the chicken is hot and the spinach is wilted.
  5. Add cooked tortellini, pesto/alfredo sauce and diced mozzarella.
  6. Toss to combine.
  7. Transfer to bowls and garnish with Parmesan.
  8. Take a quick photo and share it with us on TwitterInstagram and/or Facebook!
  9. Enjoy!

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