Pesto Chicken and Tortillini
adapted from Live Laugh Love! Cookbook
2 large boneless, skinless chicken breasts cut into strips (I cut each of mine into about 4 strips)
1 container prepared pesto
1 package frozen (or refrigerated) tortellini
2 cups shredded mozzarella cheese, divided
Heat oven to 375 degrees. Place chicken in baking dish and spread some pesto on each piece using about 1/2 the container. Bake for 25-30 minutes or until chicken is cooked through. Sprinkle with 1 cup of cheese and place back in the oven until the cheese is melted. While chicken is baking, cook tortellini according to package directions, then drain. Mix drained pasta with the rest of the pesto (or to taste) and add remaining cheese. Serve together.