Chicken and Zucchini Basil Pesto Tortellini

Chicken and Zucchini Basil Pesto Tortellini

Chicken and Zucchini Basil Pesto Tortellini - a delicious Italian style recipe with Summer colors and vibes!  Zucchini, chicken, cherry tomatoes, and tortellini are all tossed together with basil pesto to create a light Summer dinner.

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Course: Main Course
Cuisine: American, Italian, Mediterranean
Servings: 4 people
Calories: 568 kcal

Ingredients

• 2 cups tortellini uncooked
• 2 tablespoon olive oil , divided
• 1 zucchini , sliced
• salt
• 1 lb chicken breast , cut into small slices
• 1 cup red cherry tomatoes , each sliced in half
• 1 cup yellow cherry tomatoes , each sliced in half
• 7 oz basil pesto

Instructions

1. In a large sauce pan, bring water to boil.  Add tortellini and cook according to package instructions until cooked. Drain.
2. In a large skillet, heat 1 tablespoon olive oil on medium heat. Add zucchini, sprinkle with a pinch of salt, and cook for about 5 minutes, flipping once, until soft. Remove to the plate.
3. To the same skillet, add another tablespoon of olive oil, add chicken slices, sprinkle with salt, and cook for about 5 minutes, until the chicken is completely cooked through and not pink in the center.
4. Add cooked zucchini back to the skillet. Add the tomatoes. Add tortellini. Add the pesto and mix everything, reheating gently just to warm up the dish slightly.
5. Taste and add salt, if needed. 

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