Tortellini skewers in pesto marinade

Name: Tortellini skewers in pesto marinade
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 pack of (250 g) Tortelloni with ricotta and spinach (from the refrigerator); 7-10 Tbsp Salt; 3 TABLESPOONS Olive oil; 350 g Chicken filet; 2 yellow peppers (approx. 200 g each); 250 g cherry tomatoes; 7-10 Tbsp Pepper; 1 glass (200 ml) Basil Pesto; 7-10 Tbsp Basil; 20 (about 15 cm long) wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 pack of (250 g) Tortelloni with ricotta and spinach (from the refrigerator)
7-10 Tbsp Salt
3 TABLESPOONS Olive oil
350 g Chicken filet
2 yellow peppers (approx. 200 g each)
250 g cherry tomatoes
7-10 Tbsp Pepper
1 glass (200 ml) Basil Pesto
7-10 Tbsp Basil
20 (about 15 cm long) wooden skewers

Directions

1
Cook tortellini in boiling salted water for about 2 minutes, drain and rinse with cold water. Mix with 1 tablespoon of olive oil. Wash the chicken meat, dab dry and cut into cubes. Quarter peppers, remove seeds, wash and cut into cubes. Wash cherry tomatoes.
2
Put tortellini, diced chicken, pepper pieces and cherry tomatoes alternately on wooden skewers. Season with salt and pepper. Heat 2 tablespoons of olive oil in a pan and fry the skewers in portions for about 10 minutes. Take them out, arrange them on a plate and sprinkle with pesto. Serve garnished with basil
3
With 10 people: