Chicken Tortelloni With Pesto Cream Recipe

About this recipe

Chicken Tortelloni with Pesto Cream is a delightful Italian-inspired dish that combines tender chicken pieces with the satisfying bite of tortelloni, all coated in a rich, -free pesto cream sauce. Perfect for a hearty lunch, this recipe is crafted to deliver comfort and indulgence without breaking the budget. The street-style flair of garden-fresh basil and the vibrant taste of sun-dried tomatoes make it ideal for meat lovers seeking a wholesome yet flavorful meal. This recipe avoids , , and , ensuring it caters to dietary preferences while maintaining the authentic flavors of Italian cuisine. Whether for a cozy date lunch or a quick solution to your hunger, this dish is sure to impress.

Ingredients

• 100 g Garlic
• 400 Ml Kara Coconut Cream
• - Chicken Breast
• 50 g Black Pepper Powder
• - Basil Leaves
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• - Olive Oil
• 100 g Kaju Kani
• 285 G Antico Casale Pomodori Secchi Sundried Tomato

Instructions

1. 1. Boil the tortelloni in salted water as per the package instructions, usually for 7-10 minutes, until al dente. Drain and set aside.
2. 2. Heat 2 tablespoons of olive oil in a pan over medium heat, add the cubed chicken breast, and cook for 6-8 minutes until fully cooked and golden brown. Season with a pinch of salt and pepper, then set aside.
3. 3. Prepare the pesto by blending fresh basil leaves, cashews, garlic, sun-dried tomatoes, black pepper powder, salt, and lemon juice with 2 tablespoons of olive oil until smooth. Adjust consistency by adding a little more olive oil if needed.
4. 4. In the same pan used for the chicken, lower the heat and pour in the coconut cream. Add the prepared pesto and stir well to create a creamy sauce.
5. 5. Toss the cooked tortelloni and chicken into the pan with the pesto cream sauce. Mix thoroughly to coat every piece evenly. Cook for 2-3 minutes to heat through.
6. 6. Serve the Chicken Tortelloni with Pesto Cream hot, garnished with fresh basil leaves if desired.