Pesto Chicken Cheese Tortellini - Dallas News | myFOXdfw.com

Thanks to Kenny Bowers of Kenny's Italian Kitchen for this recipe.

KENNY BOWERS' CHEESE TORTELLINI WITH BASIL PESTO CREAM & GRILLED CHICKEN  
(SERVES APPROX 6 PEOPLE)
                                                  
QUANTITY                     INGREDIENTS                         

42 OZ (COOKED)          CHEESE TORTELLINI (or favorite flavor)

2 TBS                             OLIVE OIL

2 CUPS                          MUSHROOMS (QUARTERED)

2 CUPS                          GRAPE TOMATOES (HALVED)  

2 CUPS                          ARTICHOKE HEART QUARTERS

2-1/2 CUPS                    BASIL PESTO (SEE RECIPE BELOW)  

2-1/2 CUPS                   CREAM

1/4 CUP                         PARMESAN CHEESE (GRATED)

2 LBS                             CHICKEN BREAST (grilled chopped 1/2 inch)     

GRILL CHICKEN LET TO COOL THEN CHOP. SET ASIDE.

FOLLOW BOILING DIRECTIONS ON PACKAGE FOR YOUR FAVORITE TORTELLINI OR RAVIOLI.  AFTER COOKED PLACE IN STRAINER AND SET ASIDE.

HEAT OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.  ADD MUSHROOMS, TOMATOES AND ARTICHOKE HEARTS.  COOK FOR APPROX 3 MINUTES UNTIL MUSHROOMS BEGIN TO SOFTEN.  

ADD: CREAM, PESTO AND CHICKEN AND STIR.  BRING TO A SIMMER.  COOK FOR 3 MINUTES UNTIL SLIGHTLY THICKENED.

ADD PARMESAN TO GARNISH PLATE.

BASIL PESTO  
YIELD 2-1/2 CUPS

QUANTITY         INGREDIENTS       

1 CUP                  PARMESAN/ROMANO CHEESE

1/2 LB                  BASIL (FRESH, WT. BEFORE CLEANING)

1-1/4 TBS            GARLIC (FRESHLY PUREED)

1-3/4 CUP            OLIVE OIL BLEND

1-1/2 CUP            PINE NUTS (LIGHTLY TOASTED)

2 TBS                       LEMON JUICE (FRESH)

1 TSP                        SALT (IODIZED)

COMBINE ALL INGREDIENTS IN FOOD PROCESSOR EXCEPT 1/4 CUP OF OIL.  BLEND UNTIL PASTY BUT NOT COMPLETELY PUREED.  APPROX 1-2 MIN. WHEN DONE COVER WITH REMAINING OIL.

THIS WILL KEEP FOR APPROXIMATELY 1 WEEK IN THE REFRIGERATOR, IT CAN ALSO BE FROZEN.