Cheesy, herby, and filled with flavor, this decadent pasta bake is a crowd-pleasing hit. Tender cheese tortellini are bathed in verdant pesto and roasted alongside juicy chunks of chicken. The pasta is then topped with mozzarella and broiled until browned and bubbling. Served with a side of sweet green peas, this family-favorite is not one to miss.
Meal Card: Chicken Pesto Tortellini with Green Peas
Ingredients
- 1-2 packages diced chicken
- 1-2 packets basil pesto
- 1-2 packages cheese tortellini
- 1-2 packets mozzarella cheese
- 1-2 packets green peas
Directions
1) Place pesto packet in a bowl of hot water to thaw. Place mozzarella cheese on the counter to thaw, or place in the refrigerator to thaw if scheduling this meal.
2) Tap packages of peas and cheese tortellini on the counter to break up. Open into a Suvie pan. Pour thawed pesto over the peas and tortellini. Place pan in the bottom zone of Suvie.
3) Open diced chicken into a second Suvie pan. Season with 1 tbsp olive oil (season with 2 tbsp if cooking 4 servings), and salt and pepper to taste. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 300°F for 15 minutes (for 4 servings, Roast for 25 minutes)
4) Remove pans from Suvie. Stir chicken into the pesto, peas, and tortellini; season to taste with salt and pepper. Sprinkle mozzarella cheese over the pasta mixture and return pan to Suvie. Confirm 7 minute broil time.
5) Remove pans from Suvie, season peas to taste with salt and pepper. Divide between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 880, Total Fat 42g, Total Carbohydrates 51g, Total Sodium 1570mg, Total Protein 73g.
