Pesto Chicken Tortellini

It was fridge and pantry clean-out time again. I just get tired of seeing the same cans, bottles and jars all the time and I have this urge to just use up that partial amount that is taking up space. Earlier this year I found a delicious way to do just that.

Pesto Chicken Tortellini

Photo Oct 20, 6 22 04 PM - Featured Size

This was so good that I will actually buy the ingredients in the future to make it again!

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1 large can of cooked white meat chicken (drained and broken up with a fork)

1/2 cup artichoke hearts

1 package fresh tortellini (I had this left over from a warehouse club two-pack)

1/2 cup crumbled feta cheese

2 T capers, drained

2 T garlic flavored olive oil ( or regular olive oil that you saute 1 tsp of minced garlic in)

1/3 cup chopped pecans

1/2 cup fresh basil, chopped (or 3 T dried)

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Cook the tortellini according to directions. Drain.

Photo Oct 20, 6 03 16 PMIn the oil, heat the chicken and pecans.

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Add the pasta, capers, basil, artichoke hearts. Heat, stirring thoroughly.

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Remove from heat and add the crumbled feta.

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Categories: Cheese3, Chicken2, Italian, Main Dish 3, Pasta, Recipes

Author:The Ranting Chef

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