Tortellini Chicken Pesto (Printable Version)
# What You'll Need:
→ Finish & Garnish
01 -
8 basil leaves, fresh
02 -
50 g Parmesan cheese, grated
03 -
125 g pesto
→ Broth & Pasta
04 -
450 g uncooked cheese tortellini
05 -
1.5 litres chicken broth, low-salt
→ Aromatics & Herbs
06 -
1 tablespoon finely chopped thyme
07 -
1 tablespoon finely chopped rosemary
08 -
2 big garlic cloves, minced
→ Seasoning
09 -
Fresh ground black pepper, add as you like
10 -
Half a teaspoon of salt
→ Vegetables
11 -
1 small fennel bulb, diced
12 -
3 celery stalks, cut up
13 -
2 medium carrots, diced
14 -
1 big onion, diced
→ Protein
15 -
450 g chicken breast, chop into 1-inch cubes
→ Base
16 -
1 tablespoon unsalted butter
17 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Switch off the heat. Toss in the pesto, grated Parmesan, and those basil leaves. If you want, throw on extra cheese or basil and taste if you need more pepper. Serve while it's nice and hot.
02 -
Drop in the chicken broth, crank up the heat so it starts to bubble. Add that chicken you cooked earlier and the tortellini straight from the pack. Turn down the flame. Let it bubble really gently for just a few minutes - tortellini should still have a little chew.
03 -
Now, toss in the garlic, rosemary, and thyme. Let that sizzle for a minute so it all smells great.
04 -
Drop your diced fennel, celery, carrots, and onion into the same pot next. Sprinkle with a little salt, then keep stirring over medium heat until everything gets soft. This’ll take about ten minutes.
05 -
Pop some olive oil into your big pot. Add the butter and melt it over medium heat. Toss in the chicken cubes, then hit them with some salt and pepper. Fry until chicken’s all golden and cooked through, about six to eight minutes. Move chicken out onto a plate when it’s ready.
# Additional Tips:
01 -
Let your chicken develop a nice deep sear in the pot so you get plenty of tasty bits.
02 -
Grab fresh or chilled tortellini for the best bite. Don’t leave them too long in the soup or they’ll get mushy.