Recipe: Chicken and Tortellini in Pesto

Keep a bag of your favorite tortellini in the freezer and a jar of prepared pesto in the pantry and this meal comes together in a hurry. A sprinkle of lemon juice and zest gives it a fresh, bright flavor.

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Try swapping out the frozen vegetables for a packet of frozen spinach. Just thaw and squeeze out the moisture from the spinach before adding to the cooked, drained pasta along with the pesto.

Time: 10 minutes
Servings: 4


  • 1 pound frozen cheese tortellini
  • 1 cup frozen mixed vegetables
  • 8 ounces cooked chicken, chopped
  • 1 medium lemon, juiced and zested
  • 1/4 cup pesto sauce
  • Salt and pepper


  1. Boil a large pot of water for the tortellini. Salt the water and add the tortellini and vegetables, and cook according to package directions, about 5 minutes. Drain well.
  2. In the same pot, place the drained tortellini and vegetables, chicken, 2 teaspoons lemon zest,1 teaspoon lemon juice and pesto sauce.
  3. Toss to coat, and stir gently over medium heat just to warm. Salt and pepper to taste, serve hot.

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