Sometimes you need or want to fix dinner quickly. I was lucky this evening to have some leftover rotisserie chicken, some ricotta tortellini, some pesto sauce, some pine nuts from the freezer, and a few veggies on hand. Put together they made a delicious meal in a very short time. Sweetie was a very happy guy and said I can make this any time.
The first thing to do is to put a big pot of water on to boil to cook the tortellini. While that's coming to a boil, toast the pine nuts in a large skillet. It only takes a minute or two. Set those aside and chop some onion - I used green onion, but yellow or white works, too. Spray the same skillet you used to cook the pine nuts with a little olive oil, then add the onions and sauté, stirring often. While those are cooking, chop some tomato...I used about a half dozen grape tomatoes. Add those to the onions, stir, and let them begin to sauté, too. Cube into bite size pieces the cooked chicken. (You could also use cooked turkey, cooked Italian sausages.)
By now the water should be really boiling. Add some salt, if desired, and then the tortellini. Stir them every few minutes to cook the pasta part evenly, but be gentle so the fillings stays inside.
Add the cubed chicken to the onion-tomato mixture and stir to combine. Turn the heat to the lowest setting, cover and let it all heat up.
Get ready to drain the pasta when it is cooked al dente and cook about a cup of frozen peas in the microwave. Check the pasta and when it is ready, drain and put into a large bowl. Add a big scoop of pesto sauce and stir to combine with the pasta. Add the chicken-onion-tomato mixture and the pine nuts and stir gently to combine.
Serve at once with the hot peas on the side.
I know that there are no actual measurements for this recipe. If you feel you need them, make a comment asking for that and I'll try to figure out the amounts I used, O.K?
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