Creamy Pesto-piccata Chicken With Tortellini

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups cooked chicken, diced (i use boneless, skinless breasts or pick up a rotisserie)
• 1 (9 ounce) package cheese tortellini
• 2 medium shallots, sliced thin
• 2 -3 tablespoons capers
• 1 cup heavy whipping cream
• 3 tablespoons dijon mustard (to taste)
• 1 cup refrigerated pesto sauce (or you can use homemade)
• 1 teaspoon lemon zest
• 1 lemon, juice of, fresh
• 3/4 cup shredded parmesan cheese

Recipe

• 1 cook your chicken if not already done. (i usually will sauté or poach a couple of large boneless, skinless chicken breasts.) remove from pan and set aside. (or you can use a purchased rotisserie chicken.).
• 2 cook tortellini according to package directions. while pasta is cooking:.
• 3 sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. i just saute them with pam cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). add capers. reduce heat to medium.
• 4 return chicken to pan and continue cooking.
• 5 add whipping cream and dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. add pesto sauce and mix well. add lemon zest and juice. reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
• 6 combine the chicken sauce with the tortellini. gently toss to mix well. add the freshly shredded parmesan cheese.
• 7 serve with a tossed green salad and crusty bread.