Ingredients
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3 cups cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
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1 (9 ounce) package cheese tortellini
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2 medium shallots, sliced thin
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2 -3 tablespoons capers
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1 cup heavy whipping cream
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3 tablespoons Dijon mustard (to taste)
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1 cup refrigerated pesto sauce (or you can use homemade)
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1 teaspoon lemon zest
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1 lemon, juice of, fresh
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3/4 cup shredded parmesan cheese
Instructions
- 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.