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Chicken Pesto Mushroom Tortellini

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Ingredients

Adjust Servings:
1 (8 ounce) package tortellini, in refrigerated section of the store (i like the 3 cheese tortellini, but you can also use the chicken & cheese one.)
1 (4 -8 ounce) package pesto sauce, in the same section as the pasta (in a plastic container with lid about the size of a small package of dip)
green giant sliced mushrooms
3/4 - 1 lb deli chicken, have them slice it thick, for cubing
parmesan cheese
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) soup can whole milk (up to 1 soup can)
garlic powder (optional) or fresh garlic (optional)
salt
pepper

Nutritional information

371.7
Calories
114 g
Calories From Fat
12.8 g
Total Fat
5 g
Saturated Fat
73.5 mg
Cholesterol
1718.7 mg
Sodium
37.5 g
Carbs
1.1 g
Dietary Fiber
7 g
Sugars
27 g
Protein
197g
Serving Size

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Chicken Pesto Mushroom Tortellini

Features:
    Cuisine:

    This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City. I don't make each part from scratch like they did but mine is just as yummy. (I don't know the ounces for the ingredients, this made me enter something. It's the large jar of mushrooms & the pasta & pesto only come in one size.)

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pesto Mushroom Tortellini, This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City I don’t make each part from scratch like they did but mine is just as yummy (I don’t know the ounces for the ingredients, this made me enter something It’s the large jar of mushrooms & the pasta & pesto only come in one size ), This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City I don’t make each part from scratch like they did but mine is just as yummy (I don’t know the ounces for the ingredients, this made me enter something It’s the large jar of mushrooms & the pasta & pesto only come in one size )


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    Steps

    1
    Done

    Boil Tortellini According to Directions on Package.

    2
    Done

    Meanwhile, Cut Your Chicken Up Into Cubes.

    3
    Done

    While Cooked Pasta Is Draining Empty Can of Mushroom Soup, Drained Jar of Sliced Mushrooms, About Half of the Milk, and About 2/3 of the Pesto Into the Large Saucepan Over Low to Medium-Low Heat. Stir Together.

    4
    Done

    Dump Pasta & Cubed Chicken Breast Into Pan. Fold Together With Soup/Pesto Sauce.

    5
    Done

    Add Parmesan Cheese, Garlic, Salt & Pepper to Taste. Add Remaining Pesto & Milk to Desired Consistency & Pesto/Soup Ratio.

    6
    Done

    Top With More Parmesan.

    7
    Done

    Enjoy!

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    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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