- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 18 g
- Cholesterol
- 53 mg
- Sodium
- 1208 mg
This is a 10-minute dish that Ree likes to make around Christmas time. She describes it as “Christmas in a bowl.” However, it’s great at any time of the year and is perfect for a quick lunch.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 18 g
- Cholesterol
- 53 mg
- Sodium
- 1208 mg
Ingredients
Directions
- Add the stock, frozen peppers and onions and pesto to a large pot and bring to a boil. Add the chicken and tortellini, then cook until al dente, 3 to 5 minutes.
- Add the heavy cream and continue to cook for 2 to 3 minutes to let the flavors meld. Season with a pinch of salt and plenty of black pepper, then stir in the tomatoes.
- Serve in bowls, garnished with Parmesan shavings, basil leaves and parsley.
