Tuesday, September 11, 2012

Creamy Pesto Tortellini (with Chicken)

Pesto is absolutely amazing!

Creamy pesto is even better!

Throw in some asparagus and other veggies and I'm in heaven!!

And this is "lite", made with Greek Yogurt! So you don't have to feel guilty about the calories!

Here is What you will need:

  • 1 cup Greek Yogurt
  • 2 tablespoons prepared pesto
  • 1 bundle asparagus
  • 1 red pepper
  • 1/2 large white onion
  • 1 family size package of tortellini
  • 1 1/2 shredded chicken
Cook the Tortellini according to package directions. I like to under cook it by 2-3 minutes, as it will continue to cook a little bit when you add it to the veggies.

Cut the asparagus into 1 - 1 1/2" pieces and add to the pasta water for the last 1 minute.

Drain and set aside.

Cut the onion and red pepper into pieces about the size if the asparagus.

Heat a skillet to medium heat, add olive oil, just enough to coat the pan, and cook the veggies for 2-3 minutes, till slightly tender.

Add in the tortellini and asparagus, toss together.

Mix together 1 cup of Greek Yogurt with 2 tablespoons prepared pesto.

Add into the pasta mixture and toss together. You can add some of the reserved pasta water if you want it to be thinner.

At this point - I remove half of the pasta to a separate pot and add in the shredded chicken for the boys. You will definitely need to add some pasta water to this, and maybe an extra scoop of yogurt to keep it at a creamy consistency.

Serve with crusty garlic bread and top with shredded cheese, if you'd like.




  1. Oh my gosh that looks amazing! It would be so great with my kale dinner starter. I am so saving this recipe! :)

  2. Thanks Bree!
    I'm really looking forward to trying you Kale Skinny Dinner Starter, sadly, I came across your blog after the recipe was no longer available.
    Guess I'll have to impatiently wait until it is in the stores - make Seattle one of the first!!!