Tortellini with Pesto and Sun-Dried Tomatoes along with Italian Crusted Chicken Makes: 4 Servings
18 oz. Refrigerated Three-Cheese tortellini
½ cup fresh basil pesto (recipe below)
½ cup freshly shredded Parmesan cheese
½ cup sun-dried tomatoes; drained and chopped
½ bunch fresh basil; chopped
- Prepare pasta according to package directions.
- Drain pasta
- Gently toss with pesto, cheese, tomatoes and basil (or you may leave basil to sprinkle on top)
- Serve hot with garlic toast and salad.
Fresh Basil Pesto Makes: 1 cup
Place 4 cups loosely packed basil leaves, ½ cup grated Parmesan cheese, 2 garlic cloves, halved and ¼ tsp. salt in a food processor. Cover and pulse until chopped. Add ½ cup pine nuts, toasted; cover and process until blended. Gradually add ½ cup olive oil in a steady stream while processing.
Inner Chef Note: Do not add the olive oil too quickly; it may not mix properly.
Italian Crusted Chicken
3 boneless, skinless chicken breasts; pound to 1/4 inch thick and top with Italian Seasoning Grinder from MrCormicks. Grill until done. Slice chicken and lay over tortellini.