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Saturday, January 5, 2013

Tortellini and Chicken in Creamy Pesto Sauce

Tonight I tried a new low carb recipe...but the sauce was just needed some doctoring.  So this is the finished recipe with a lovely creamy pesto sauce that is not swimming in calories.  Leftovers would be great heated in a casserole dish with a little mozzarella cheese on top.

2 boneless chicken breasts, cut in small cubes
2 c. brocolli (frozen or steamed)
1 bag dried cheese tortellini
2 T. olive oil
3 cloves garlic, minced
1 c. chicken broth
1/4 c. plain Greek yogurt
1/4 t. nutmeg
3 T. flour
3/4 c. Parmesan cheese
3-4 T. Pesto

Heat oil in a large saucepan, add chicken and saute until no longer pink.  Add garlic and cook 2 minutes.  Add flour to pan and stir well.

While the chicken is cooking bring water to boil in large saucepan and cook tortellini for 10 minutes.
Drain tortellini.

Add chicken broth, yogurt, and nutmeg to the chicken mixture.  Bring to a boil then simmer gently until it thickens.  Add parmesan cheese and pesto.  Stir well.  Stir in cooked tortellini.

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