- 1 (16 ounce) package tortellini
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breasts, cubed
- 2 tablespoons chopped fresh parsley
- 1 lemon, juiced
- 1 teaspoon chili powder
- salt and ground black pepper to taste
- 2 cups chopped mushrooms
- 2 cups chopped spinach
- 1 cup chopped kale
- 1 tomato, chopped
- 1 (8 ounce) jar pesto (such as Classico®)
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
- Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.
04/27/2018
recipepes.com
Chicken Spinach Pesto Pasta, recipe
PT15M
PT1H
5
455 calories
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