This was SO good, but it had pesto in it, so it’s really not a surprise. Pesto is good with just about anything.
1 small rotisserie chicken (about 2 cups of chicken)
1 pound tri-color tortellini
2 tablespoons olive oil
1/3 to 1/2 cup pesto
1 pre-packaged bag of baby spinach (optional)
Cut the chicken off the bone into small chunks and set aside.
In a large pot of salted water boil the tortellini for 15 minutes.
Meanwhile, heat oil in a large saute pan over medium-low heat. Add chicken and pesto and saute until warm.
When the tortelleni is done, drain and transfer to the saute pan and stir to combine. Turn the heat down to low and divide baby spinach among 6 bowls. Top each pile of spinach with tortellini and serve warm.
Did I change anything? I left out the spinach. I just wasn’t sure how it would go over with pasta even though my kids eat spinach all the times in salads and such.
What did the family think? It was a huge hit! Our oldest even asked if he could have the leftovers in his lunch the next day.
Where did this recipe come from? Cooking with My Kid
photo from Cooking with My Kid