Steps to Prepare Must Eat In Rome Italy

Chicken Spinach Pesto Pasta

Most meals here will involve dangerous amounts of carbs, cheese and, red meat.

Recipe Summary Chicken Spinach Pesto Pasta

My wife and I invented this while in Cinque Terre, Italy.

Ingredients | Must Eat In Rome Italy

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®)

Directions

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.

Info | Must Eat In Rome Italy

prep: 30 mins cook: 27 mins total: 57 mins Servings: 4 Yield: 4 servings

TAG : Chicken Spinach Pesto Pasta

Main Dish Recipes, Pasta, Chicken,