Chicken Pesto Mushroom Tortellini

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package tortellini, in refrigerated section of the store (i like the 3 cheese tortellini, but you can also use the chicken & cheese one.)
• 1 (4 -8 ounce) package pesto sauce, in the same section as the pasta (in a plastic container with lid about the size of a small package of dip)
• green giant sliced mushrooms
• 3/4-1 lb deli chicken, have them slice it thick, for cubing
• parmesan cheese
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) soup can whole milk (up to 1 soup can)
• garlic powder (optional) or fresh garlic (optional)
• salt
• pepper

Recipe

• 1 boil tortellini according to directions on package.
• 2 meanwhile, cut your chicken up into cubes.
• 3 while cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. stir together.
• 4 dump pasta & cubed chicken breast into pan. fold together with soup/pesto sauce.
• 5 add parmesan cheese, garlic, salt & pepper to taste. add remaining pesto & milk to desired consistency & pesto/soup ratio.
• 6 top with more parmesan.
• 7 enjoy!