Pasta, Risotto and You

By Nancy Caivano


Tortellini with Sautéed Chicken
and Basil-Almond Pesto

Serves 6


4 cups (loosely packed) basil leaves (about 2 large bunches)
1 cup (loosely packed) parsley leaves (1 bunch)
2/3 cup plus 1/2 cup grated Pecorino Romano cheese (or Parmesan), divided
6 cloves garlic
1/2 cup toasted, slivered almonds
2/3 cup olive oil plus 3 tbsp, divided
Salt and pepper to taste
One lb fresh cheese tortellini (you can also use small cheese ravioli,
     but the fresh taste better than the frozen)
One lb skinless, boneless chicken breast
All purpose flour
1/2 cup grated Pecorino Romano cheese (or Parmesan)


Place basil, parsley, 2/3 cup Romano cheese, garlic and almonds in a food processor. Pulse until coarsely chopped. with processor running, pour in 2/3 cup olive oil in a thin stream, and process until smooth. Season with salt and pepper. Transfer to small bowl, and cover with plastic wrap, pressing plastic wrap directly onto surface of pesto; chill. (Can be made a few days ahead).

Cook tortellini in a large pot of boiling, salted water until they float to the top and are al dente; drain.

Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Season chicken on both sides with salt and pepper, and dredge in flour. Cook chicken until well browned on both sides, and cooked through. Drain on paper towels. When cool enough to handle, dice.

Return drained tortellini to pot. Toss with 1 cup pesto, and combine well. Add chicken and combine. Add more pesto if desired and remaining Romano cheese. Toss well and serve immediately.

This recipe would be wonderful with sautéed shrimp instead of chicken. You can make the pesto ahead of time, and keep in refrigerator 2 weeks, covered well with plastic wrap, or you can freeze it in an airtight container.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created March 1999

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home