CHICKEN CHEESE TORTELLINI
with Basil Pesto Cream Sauce
3 oz Armanino Basil Pesto
1/4 cup red onion, diced
1 clove garlic, minced
2 tbs olive oil
1/2 oz sun-dried tomatoes
3/4 cup heavy cream or whole milk
1 Roma tomato, diced
3 oz cooked chicken, shredded
6 oz cooked cheese tortellini
Sauté onions and garlic in olive oil. Add sun-dried tomatoes and slowly add heavy cream or milk and reduce. Add diced tomato and chicken. Simmer to desired consistency. Add Basil Pesto and stir to blend. Toss with cooked cheese tortellini.
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