Ingredients

• 1 (16 ounce) package tortellini
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breasts, cubed
• 2 tablespoons chopped fresh parsley
• 1 lemon, juiced
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 2 cups chopped mushrooms
• 2 cups chopped spinach
• 1 cup chopped kale
• 1 tomato, chopped
• 1 (8 ounce) jar pesto (such as Classico®)

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
2. Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
3. Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.