Pesto Chicken Tortellini

It was fridge and pantry clean-out time again. I just get tired of seeing the same cans, bottles and jars all the time and I have this urge to just use up that partial amount that is taking up space. Earlier this year I found a delicious way to do just that.

This was so good that I will actually buy the ingredients in the future to make it again!

1 large can of cooked white meat chicken (drained and broken up with a fork)

1/2 cup artichoke hearts

1 package fresh tortellini (I had this left over from a warehouse club two-pack)

1/2 cup crumbled feta cheese

2 T capers, drained

2 T garlic flavored olive oil ( or regular olive oil that you saute 1 tsp of minced garlic in)

1/3 cup chopped pecans

1/2 cup fresh basil, chopped (or 3 T dried)

Cook the tortellini according to directions. Drain.

In the oil, heat the chicken and pecans.

Add the pasta, capers, basil, artichoke hearts. Heat, stirring thoroughly.

Remove from heat and add the crumbled feta.

Serve!