Tyson, one of my darling son-in-laws, spent two years living in Italy. He and my daughter Abby Jane often spend their evenings experimenting in the kitchen. Tyson loves to create wonderful meals celebrating the flavors of Italy that he longs for. This is one of his best!

Creamy Pesto Chicken Tortellini

1/2 c. butter
1/2 tsp. granulated chicken bouillon
1/2 tsp. pepper
1/3 c. flour
4 c. milk
4 tbsp. fresh pesto sauce (heaping)
extra virgin olive oil
3 chicken breasts
16 oz. three cheese tortellini

Instructions:

Using a wire whisk saute butter, bouillon, pepper and flour. Slowly stir until golden brown. Lightly scorching the roux will cook out the flour taste and deepen flavor. Then gradually stir in milk. Continue stirring as the sauce thickens. Cook for 5-6 minutes, stirring slowly. Add 4 heaping tablespoons fresh pesto, or to taste.

Slice chicken breasts into desired bite-sized pieces. Heat heavy skillet with 2 teaspoons olive oil, salt and pepper. When oil is hot place chicken slices on skillet and cook for 2-3 minutes or until brown on the edges.

Cook three cheese tortellini al dente.

Place a serving of tortellini on a plate, add sauteed chicken, drizzle with creamy pesto sauce and finish with freshly grated Parmesan cheese. Enjoy.