Pesto Tortellini with Shredded Garlic Chicken
April 7, 2016
For the Pesto:
For the Chicken:
1Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2Add 1/2 cup of the Tantillo California Garlic Extra Virgin Olive Oil and process until fully incorporated and smooth.
3Season with salt and pepper. Add all the remaining Tantillo California Garlic Extra Virgin Olive Oil and pulse until smooth.
4Transfer the pesto to a large serving bowl and mix in the cheese. Set aside.
5Cook tortellini according to directions.
6Season each tenderloin with the salt free garlic seasoning, garlic salt and black pepper.
7Coat pan with Tantillo California Extra Virgin Olive Oil.
8Cook chicken on medium heat until cooked through.
9Set aside and shred each piece with a fork.
10Toss the pesto, tortellini and shredded chicken together. Buon Appetito!