Tortellini with Pesto Cream Sauce and Chicken

Another crazy Wednesday night, tired and hungry. This is one of my go to menus when time is tight - on the table in about 20 minutes.

Tortellini with Pesto Cream Sauce
First start a stock pot with water for pasta. Meanwhile in a sauce pan start white sauce, 2 Tbsp. butter and 2Tbsp. flour, s & p, cook for about 1 minute past melting butter, then add 1-1/2 c. milk stirring in slowly to combine. Cook to thicken. When water is up to a boil, salt and add 750 g fresh tortellini. Cook to package directions.
Chicken
Turn on the indoor grill to high heat. Pound 2 full or 4 halves chicken breast to 1/4" in wax paper. Coat in olive oil, s & p, sprinkle of basil and rubbed rosemary. Grill chicken about 3 min each side. Slice into 1/2" strips.
Pesto
If you are making pesto (jar is good too) in food processor add 1 cup fresh basil, 2 Tbsp pine nuts (toasted), 1/4 c. parmesan, clove of garlic, s&p and blend, then add stream of evoo to desired consistency. If you are using a jar about 1/2 cup prepared.

When tortellini is done, drain and stir in pesto first then add white sauce and combine.
To serve: plate tortellini, lay chicken breast cut in strips, baby tomatoes and fresh parm on top. Great with a side of Caesar salad.

Although a night may start off in a frenzy, a fresh prepared dinner refreshes everyone and gives us time together to reflect on our day while we sit together at the table.