Creamy Pesto-Piccata Chicken With Tortellini

An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cups  cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
• 1 (9 ounce) package  cheese tortellini
• 2  medium shallots, sliced thin
• 2 -3  tablespoons capers
• 1  cup heavy whipping cream
• 3  tablespoons Dijon mustard (to taste)
• 1  cup  refrigerated pesto sauce (or you can use homemade)
• 1  teaspoon lemon zest
• 1  lemon, juice of, fresh
• 3⁄4 cup  shredded parmesan cheese

Directions

1. Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
2. Cook tortellini according to package directions. While pasta is cooking:
3. Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
4. Return chicken to pan and continue cooking.
5. Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
6. Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
7. Serve with a tossed green salad and crusty bread.