Pesto Chicken Tortellini

combine. heat. eat

Ingredients List

Your Prep Ingredients

-Olive Oil
-Optional: 1/2 Cup Buttermilk
-1 Packet of Three Cheese Tortellini
-500g Your Prep Pesto Chicken
-1/2 Tsp Paprika
-1 Tsp Italian Seasoning
-Salt and Pepper
-2 Tbsp Flour
-2 Cloves Garlic, Finely Chopped
-Fresh Sprig of Basil
-1/2 Cup Sun Dried Tomato in Olive Oil, Coarsely Chopped
-1/2 Cup Pesto with Basil Sauce
Optional Toppings: Chilli Flakes, Fresh Basil, Grated Parmesan Cheese


The Your Prep how-to guide for 5 star cooking, made easy.

  • Bring a large pot of salted water to the boil. Follow the package directions to cook your tortellini.
  • In a small bowl, mix together the paprika, Italian seasoning, salt and pepper. In a second bowl, add the buttermilk and your prep pesto chicken and allow to sit for 10 minutes. Once complete, drain the chicken, lightly dab with a paper towel, and toss the chicken pieces to coat with the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
  • In the same pot used to cook the tortellini over a medium heat, add in 3 tablespoons of olive oil. Add the sprig of basil and garlic, cook for 30 seconds, then add chicken. Cook chicken for roughly 10 minutes, or until cooked through. Remove the sprig of basil and add in the sun-dried tomatoes and cook for a further 5 minutes.
  • Add the drained tortellini back in with the chicken and reduce to low heat. Gently stir for 1-2 minutes and remove from heat. Stir in the basil pesto sauce. Garnish with fresh basil, chilli flakes and parmesan cheese. ENJOY!