This dish is an excellent choice for busy weeknights because you can go the traditional route to make it or use lots of shortcuts. If you don't have the time to make pesto yourself, by all means, you can use a jarred pesto. I picked up a package of refrigerated five cheese tortellini which cooked in about 4 minutes.
The chicken tenders were seasoned with Italian bread crumbs and then baked. If you're so inclined to make your own pesto, here's a link to my recipe.
1 lb. boneless/skinless chicken tenders
1/2 cup flour
1/4 t. salt
1/4 t. black pepper
1 egg whisked with 1 T. water
1/2 cup Italian seasoned breadcrumbs
1 cup pesto
1 lb. fresh tortellini
Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
In a shallow plate, mix together flour, salt, and pepper.
In a second shallow plate, add beaten egg/water.
In a third shallow plate, add Italian breadcrumbs.
Place one chicken tender into the flour mixture and turn to coat both sides with flour. Then dip into egg wash to cover with sides, and gently place in Italian breadcrumbs. Press into the breadcrumbs until both sides are completely covered.
Place in baking dish and repeat with remaining chicken tenders.
Bake for 30 - 35 minutes or until internal temperature reaches 165 degrees F.
During the last 5 - 6 minutes of baking, prepare the refrigerated tortellini according to package directions.
Drain pasta and place a serving size onto your plate. Top with a few tablespoons of pesto. Top the pasta with chicken tenders and spoon a little more pesto on top. You can also add grated parmesan if you'd like.
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