Inner Chef

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Tortellini with Pesto and Sun-Dried Tomatoes

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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


  1. Prepare pasta according to package directions.
  2. Drain pasta
  3. Gently toss with pesto, cheese, tomatoes and basil (or you may leave basil to sprinkle on top)
  4. 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.


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