Creamy Pesto Tortellini with Chicken
Roasted Garlic-Parmesan Broccoli
Ingredients
- 1 (20-oz) pkg refrigerated tortellini
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1 (8-oz) carton heavy cream
- 1 cup chicken broth
- ⅓ cup pesto
- ½ cup shredded Parmesan cheese
Instructions
- Cook tortellini according to package directions; drain, and keep warm.
- Meanwhile, cut chicken into bite-sized pieces; season with salt and pepper.
- Melt butter in a large skillet over medium-high heat; add chicken, and cook, stirring occasionally, until browned.
- Add cream, broth, and pesto; bring to a boil, reduce heat, and simmer until sauce is slightly thickened. Stir in cheese until melted. Toss with hot cooked tortellini and season to taste.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- ¼ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together broccoli, oil, and garlic on a rimmed baking sheet; spread in a single layer. Bake 10 to 12 minutes or until broccoli is browned and tender. Sprinkle with cheese and season to taste.
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