Preparation Info

Pasta Rustica with Fresh Mozzarella, Olives and Grilled Chicken

Made With Our

Sun-Dried Tomato Pesto

Base $7.95
Item: 551215


  • 24 ounces fresh cheese Tortellini
  • 6 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil
  • 1 large onion, julienned
  • 1 pound cherry tomatoes, halved
  • 2 Tablespoons garlic, chopped
  • 2/3 cup Vermouth
  • 1 cup flat leafed parsley, chopped
  • 1 cup basil, julienned
  • 3/4 cup Kalamata olives, halved and pitted
  • 1 teaspoon dried oregano
  • 1 pound fresh Mozzarella cheese, cut into cubes
  • 4 skinless boneless chicken breasts
  • 2 Tablespoons Stonewall Kitchen Sun-Dried Tomato Pesto
  • Salt and pepper


  1. Heat oven to 350 degrees F.
  2. Season chicken with salt and pepper. Cook 45-50 minutes until juices run clear. Set aside for 10 minutes then cut into bite size cubes.
  3. Cook Tortellini al dente. Drain well and set aside.
  4. Heat oil in large skillet.
  5. Add onion and sauté until onion begins to brown, about 6 minutes. Add cherry tomatoes and cook 2-3 minutes. Add garlic and cook 2-3 minutes. Add Vermouth, parsley, basil, oregano, olives and Sun-Dried Tomato Pesto. Cook for about 4 minutes.
  6. Add Tortellini and chicken. Toss to coat and heat.
  7. Add fresh Mozzarella, season with salt and pepper and serve.