Chicken Pesto Tortellini
No airfryer? No problem! This time of year, it's easy to grill extra chicken and freeze it for a later use, such as this recipe! You simply pull it out of the freezer when you're ready to use it and it's one less thing you need to do for this simple and delicious recipe.
3 chicken breasts, sliced or diced
large container of Bertinelli cheese tortellini, cooked to package directions
1 pint of cherry tomato medley (or just cherry tomatoes), halved
1/2 container of Bertinelli Pesto
asparagus, spinach or any other vegetable that goes good with pesto
In an airfryer, spray the bottom with cooking spray and place the chicken breasts in there. Sprinkle a little salt and pepper on them (skip the pepper if cooking for kids). Cook the chicken breast for 25 minutes at 340 degrees OR use the pre-set for cooking chicken in your airfryer.
Meanwhile, cook the tortellini according to package directions. I recommend checking them 1-2 minutes before the suggested cooking time so they don't become overdone.
In a large skillet, drizzle some olive oil. Over medium heat, stir & cook the halved cherry tomatoes for 4 minutes. Sprinkle a little salt on them. Turn off the heat and let them set if the other ingredients are not yet done cooking.
To the skillet, add the sliced chicken breasts, tortellini and half the container of the pesto. Also add a 1/8 to 1/4 cup of the pasta water. Stir to combine.
If using asparagus, drizzle olive oil, salt and pepper and cook it for 15 minutes in a 350 degree oven. Dice it up and add it in the skillet along with the other ingredients.
Cooking for kids? Skip the pesto. Set aside cooked chicken & serve with ranch (of course, nothing else will do) and add butter to the tortellini when it is still hot so the butter melts. You can also cook up some broccoli or green beans to get those veggies in.