Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup of the Tantillo California Garlic Extra Virgin Olive Oil and process until fully incorporated and smooth.
Season with salt and pepper. Add all the remaining Tantillo California Garlic Extra Virgin Olive Oil and pulse until smooth.
Transfer the pesto to a large serving bowl and mix in the cheese. Set aside.
Cook tortellini according to directions.
Season each tenderloin with the salt free garlic seasoning, garlic salt and black pepper.
Coat pan with Tantillo California Extra Virgin Olive Oil.
Cook chicken on medium heat until cooked through.
Set aside and shred each piece with a fork.
Toss the pesto, tortellini and shredded chicken together. Buon Appetito!