Rating
IMG 1749 coY
For the Pesto:
 2 cups packed fresh basil leaves
 2 cloves garlic
 1/4 cup pine nuts
 2/3 cup Tantillo California Garlic Extra Virgin Olive Oil, divided
 Kosher salt and freshly ground black pepper, to taste
 1/2 cup freshly grated Pecorino cheese
For the Chicken:
 1 lb chicken breast tenderloin
 2 tsp salt free garlic and herb seasoning
 1 tsp garlic salt
 1 tsp black pepper
 2 tbsp Tantillo California Garlic Extra Virgin Olive Oil
 1.5 lbs cheese tortellini
1

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

2

Add 1/2 cup of the Tantillo California Garlic Extra Virgin Olive Oil and process until fully incorporated and smooth.

3

Season with salt and pepper. Add all the remaining Tantillo California Garlic Extra Virgin Olive Oil and pulse until smooth.

4

Transfer the pesto to a large serving bowl and mix in the cheese. Set aside.

5

Cook tortellini according to directions.

6

Season each tenderloin with the salt free garlic seasoning, garlic salt and black pepper.

7

Coat pan with Tantillo California Extra Virgin Olive Oil.

8

Cook chicken on medium heat until cooked through.

9

Set aside and shred each piece with a fork.

10

Toss the pesto, tortellini and shredded chicken together. Buon Appetito!

Ingredients

For the Pesto:
 2 cups packed fresh basil leaves
 2 cloves garlic
 1/4 cup pine nuts
 2/3 cup Tantillo California Garlic Extra Virgin Olive Oil, divided
 Kosher salt and freshly ground black pepper, to taste
 1/2 cup freshly grated Pecorino cheese
For the Chicken:
 1 lb chicken breast tenderloin
 2 tsp salt free garlic and herb seasoning
 1 tsp garlic salt
 1 tsp black pepper
 2 tbsp Tantillo California Garlic Extra Virgin Olive Oil
 1.5 lbs cheese tortellini

Directions

1

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

2

Add 1/2 cup of the Tantillo California Garlic Extra Virgin Olive Oil and process until fully incorporated and smooth.

3

Season with salt and pepper. Add all the remaining Tantillo California Garlic Extra Virgin Olive Oil and pulse until smooth.

4

Transfer the pesto to a large serving bowl and mix in the cheese. Set aside.

5

Cook tortellini according to directions.

6

Season each tenderloin with the salt free garlic seasoning, garlic salt and black pepper.

7

Coat pan with Tantillo California Extra Virgin Olive Oil.

8

Cook chicken on medium heat until cooked through.

9

Set aside and shred each piece with a fork.

10

Toss the pesto, tortellini and shredded chicken together. Buon Appetito!

Pesto Tortellini with Shredded Garlic Chicken