Best 7 Layered Tortellini Pesto Chicken Salad Recipes

LAYERED TORTELLINI PESTO CHICKEN SALAD

Steps:

• Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
• In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
• In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

PESTO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

CHICKEN AND TORTELLINI PESTO SKILLET

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

TORTELLINI PESTO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

TORTELLINI, CHICKEN AND PESTO SALAD

Steps:

• Preparation: 1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch. 2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta. 3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows. 4) While the pasta is cooking prepare the chicken into small bite size chunks. 5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.

CHICKEN AND TORTELLINI SALAD

Steps:

• Cook tortellini as directed on package. Meanwhile, in container with tight-fitting lid, shake wine, tarragon, oil, lemon juice, sugar, salt and pepper until well mixed. Drain tortellini; rinse with cold water. In large bowl, combine tortellini and chicken. Add dressing and toss to coat. Cover and refrigerate at least 2 hours or overnight.
• Just before serving, add greens and bell pepper to tortellini mixture; toss to combine.

CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI

Steps:

• 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.).
• Cook tortellini according to package directions. While pasta is cooking:.
• 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.
• Return chicken to pan and continue cooking.
• 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.
• Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
• Serve with a tossed green salad and crusty bread.