homemade pesto tortellini with jerk chicken breast and fried red peppers

Homemade Pesto Tortellini with Jerk Chicken Breast and Fried Red Peppers
Prep/Cook Time: 1 Hour
Difficulty: Medium-Easy
Homemade Pesto Sauce
Juice from 1 lemon
Fresh basil
Olive oil
Parmesan cheese
Ground black pepper
Red pepper flakes
Directions: Combine all in food processor, drizzling in olive oil until desired consistency is reached.
Frozen Tortellini
Cherry Tomatoes
Directions: I buy the pasta frozen… follow directions on the packaging. Cut the cherry tomatoes in half and set aside until plating.
Jerk Chicken Breast
Thin-cut chicken breast(s)
Cajun/jerk seasoning (Emeril’s Essence works great – make it or buy it)
Directions: Rub the spice on the chicken and press it in good. Use the excess spice. Grill on med-high heat. Alternatively, fry them on high heat in a pan on the stove in a little bit of olive oil. I used the same oil I used for frying the peppers…
Fried Red Peppers
Red Bell Pepper(s)
Directions: Slice peppers about 1/4″ thick and 2″ long. Fry in olive oil and a touch of salt until skin is black and peppers are relatively soft.
Mix the pesto with the drained tortellini in a big bowl/pan. Slice the chicken almost all the way through so it still stays together a bit. Plate as shown in picture with cherry tomatoes, leaf of fresh basil, fresh ground black pepper, and grated parmesan cheese as garnishes. Serve with lots more parmesan cheese.
Drink: Glass of red wine, ice cold Amstel Light, or glass of cold 2% milk. Holla.