Chicken Pesto Tortellini Skillet
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients for Single Meal

  • 2 - large boneless chicken breasts
  • 1 - Tbsp olive oil
  • 1 - red bell pepper(s)
  • 1/2 - cup(s) white cooking wine
  • 1 - cup(s) chicken stock
  • 1 - cup(s) pesto sauce
  • 20 - oz. fresh or frozen tortellini
  • 2 - cup(s) heavy cream**
  • - Salt and pepper
  • Garnish: - Parmesan cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut the chicken breasts into bite-size pieces.
  2. Seed and finely chop the red bell pepper.
  3. In a large skillet, add the olive oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red bell peppers, white wine, and chicken stock and bring to bubbling. Stir in the pesto and heavy cream, until thin sauce forms. Then float in the tortellini.
  4. Cover with lid, reduce heat to low and let simmer for 10 to 15 minutes, or until chicken is cooked through and tortellini softened.
  5. Prepare the salad.
  6. Serve Chicken Pesto Tortellini Skillet with Parmesan cheese garnish and side salad.

Freezeasy Meal Prep Directions

  1. Cut 4 chicken breasts into bite-size pieces.
  2. Seed and finely chop 2 red bell peppers.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the chicken breast pieces
  • Half of the chopped red bell peppers
  • 1/2 cup white cooking wine
  • 1 cup chicken stock
  • 1 cup pesto
  • 20 oz. fresh or frozen tortellini
  • Do NOT add heavy cream to freezer bag.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes. Transfer all of the content from the freezer bag to large skillet or saucepan, start to cook over medium low heat. Once the sauce begins to bubble, swirl in the heavy cream, cover with lid and let simmer on low for 10 to 15 minutes, or until chicken is cooked and tortellini is softened. Stir often.

Special notes

Use your preferred variety of tortellini. If cooking from partially frozen, you might need to add 5 minutes to the cooking time and 1/4 to 1/2 cup additional water or chicken stock.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Gluten-Free Modifications

Unfortunately, there is not a great gluten-free option for this meal.

Printable Label Recipe Title

Chicken Pesto Tortellini Skillet

Printable Label Instructions

Thaw and add to large skillet or saucepan and cook over medium low heat. Once the sauce begins to bubble, swirl in the heavy cream, cover with lid and let simmer on low for 10 to 15 minutes, or until chicken is cooked and tortellini is softened. Stir often.
Serve with Parmesan cheese garnish and side salad.

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