Creamy Pesto Piccata Chicken With Tortellini
An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.
Steps
Cook your chicken if not already done.
Remove from pan and set aside.
Cook tortellini according to package directions.
While pasta is cooking:.
Saut sliced shallots over medium high heat until they start to brown , about 2-3 minutes.
I just saute them with pam cooking spray , but you can use whatever medium you prefer.
Add capers.
Reduce heat to medium.
Return chicken to pan and continue cooking.
Add whipping cream and dijon mustard.
Bring to a simmer and cook until it is slightly reduced.
About 5 minutes.
Add pesto sauce and mix well.
Add lemon zest and juice.
Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
Combine the chicken sauce with the tortellini.
Gently toss to mix well.
Add the freshly shredded parmesan cheese.
Serve with a tossed green salad and crusty bread.
Ingredients
cooked chicken, cheese tortellini, shallots, capers, heavy whipping cream, dijon mustard, pesto sauce, lemon zest, lemon, juice of, parmesan cheese