Creamy Pesto-Piccata Chicken With Tortellini - cooking recipe

Ingredients

3 cups cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
1 (9 ounce) package cheese tortellini
2 medium shallots, sliced thin
2 -3 tablespoons capers
1 cup heavy whipping cream
3 tablespoons Dijon mustard (to taste)
1 cup refrigerated pesto sauce (or you can use homemade)
1 teaspoon lemon zest
1 lemon, juice of, fresh
3/4 cup shredded parmesan cheese

Preparation

Cook your chicken if not already done. (I usually will saute or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
Cook tortellini according to package directions. While pasta is cooking:
Saute sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
Return chicken to pan and continue cooking.
Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
Serve with a tossed green salad and crusty bread.