Tonight, I wanted to make something somewhat simple and reliable as it was a busy day. I had saved this recipe for awhile, always meaning to make it. I’ve made an almond-crusted chicken before that came out really nice so I was determined to try a pecan-crusted one to compare and contrast. I love refrigerated pasta like tortellini, linguine, and ravioli. They always come out tasting quite fresh and are a simple, fast thing to make.

This recipe brought together the chicken and fresh ravioli I had in the fridge. I knew it would be pretty much a winner. I had chopped pecans for baking in the cupboard, so I just used a meat tenderizer to crush them more finely. Also, I used butternut squash stuffed ravioli instead of tortellini. I added in fresh snow peas simply sauteed in a tiny bit of olive oil and fresh cracked black pepper. The pecans got a little darkened in the skillet but tasted pleasant and gave off a nice nutty aroma to the dish. I sliced the chicken into strips for serving. We had enough for lunch leftovers for both of us tomorrow too. It was a straightforward and fulfilling meal to eat. I think we preferred the almond crusted chicken recipe that I mentioned before but adding the pasta and sauce would be the perfect combination! Here’s my chicken and pasta: #southernliving

Pecan-Crusted Chicken & Pasta ©EverydayCookingAdventures 2013

Pecan-Crusted Chicken & Tortellini with Herbed Butter Sauce

Southern Living, February 2012
Yield: 2 servings
Total Time: 30 Minutes

Ingredients
1 (9-oz.) packages refrigerated cheese-filled tortellini
2 (4-oz.) chicken breast cutlets
1/3 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup finely chopped pecans
1 large egg, lightly beaten
2 tablespoons olive oil
3 tablespoons butter
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 cup (1 oz.) shredded Parmesan cheese

Preparation

1. Prepare tortellini on stovetop according to package directions.

2. Meanwhile, sprinkle chicken with salt and pepper. Place chopped pecans in a shallow plate/bowl. Place egg in a second plate/bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Place chicken in skillet and cook 2 minutes on each side or until done. Remove from skillet and keep covered to stay warm. Wipe skillet clean.

4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.