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10 (16 ounce) packages tortellini
1/2 cup and 2 tablespoons olive oil
20 skinless, boneless chicken breasts, cubed
1-1/4 cups chopped fresh parsley
10 lemon, juiced
3 tablespoons and 1 teaspoon chili powder

salt and ground black pepper to taste
20 cups chopped mushrooms
20 cups chopped spinach
10 cups chopped kale
10 tomato, chopped
10 (8 ounce) jars pesto (such as Classico(R))


Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.

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