Chicken Pesto Mushroom Tortellini

Recipe by Tina A
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package tortellini, in refrigerated section of the store (I like the 3 cheese tortellini, but you can also use the chicken & cheese one.)
  • 1
    (4 -8 ounce) package pesto sauce, in the same section as the pasta (in a plastic container with lid about the size of a small package of dip)
  • Green Giant sliced mushrooms
  • 34 - 1
    lb deli chicken, have them slice it thick, for cubing
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 1
    (10 1/2 ounce) soup can whole milk (up to 1 soup can)
  • garlic powder (optional) or fresh garlic (optional)

DIRECTIONS

  • Boil tortellini according to directions on package.
  • Meanwhile, cut your chicken up into cubes.
  • While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
  • Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
  • Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
  • Top with more parmesan.
  • Enjoy!