Go Back
The Unmanly Chef

Pesto Tortelloni & Pan Seared Chicken

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 Chicken Breasts
  • 1 Package of Fresh Tortelloni
  • 1 Tbsp. of Pesto
  • 1 Potato Peeled
  • 2 Tbsp. of Goat Cheese
  • 2 Tbsp. of Butter
  • 3 Tbsp. of White Wine
  • 1/8 th Cup of Chicken Broth

Method
 

  1. Place your potato in boiling water. Cook it enough so your fork can go through it, but not so much that your potato breaks apart.
  2. Now remove it from the water, place on a baking sheet, and cover with olive oil & salt. Bake in the oven at 325F. Remove once its golden brown.
  3. Take your chicken breast and cover it with plastic wrap. Hit it with a meat tenderizer and flatten out your chicken breast. Heat your butter in a skillet, add your chicken breasts. Brown each side of the chicken breast, add your white wine to deglaze the pan. Add your chicken broth, cover your pan with aluminum foil, and cook through in the oven at 300F. Make sure your pan can go in the oven (most non-stick cannot, I used a cast iron pan for this).
  4. While your chicken is cooking, quickly cook your tortelloni as you would any other pasta. They should cook up in about 5 minutes.
  5. Once your chicken, tortelloni, and potatoes are cooked. Toss your tortelloni in the pesto and serve with your goat cheese.
  6. Enjoy!