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tortellini pesto sauce mushrooms deli chicken Parmesan cheese cream of mushroom soup milk garlic salt pepper
Viewed: 29 - Published at: 5 years agoIngredients
- 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
Method
- Boil tortellini according to directions on package.
- Meanwhile, cut your chicken up into cubes.
- 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.
- Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
- Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
- Top with more parmesan.
- Enjoy!
