Pesto Chicken Tortellini Veggies (Print Version)
# Ingredients:
→ Protein
01 -
2 tablespoons olive oil
02 -
1 lb chicken thighs, boneless and skinless, sliced into strips
03 -
Salt, to taste
→ Vegetables
04 -
½ cup sun-dried tomatoes, drained of oil, chopped
05 -
1 lb asparagus, ends trimmed, cut in half
06 -
1 cup cherry tomatoes, yellow and red, halved
→ Condiments and Seasonings
07 -
¼ cup basil pesto, or more if desired
→ Pasta
08 -
1 cup tortellini, uncooked
# Instructions:
01 -
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add the sliced chicken thighs, seasoned with salt, and ½ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken over a couple of times until completely cooked through.
02 -
Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
03 -
Add the asparagus, seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove to a serving plate.
04 -
Cook the tortellini according to the package instructions. Drain well.
05 -
Add the cooked chicken back to the skillet. Stir in the basil pesto and cook on low-medium heat for 1-2 minutes until the chicken is reheated. Remove from heat.
06 -
Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired and season with additional salt to taste.
07 -
Transfer the chicken, cherry tomatoes, and tortellini to the serving plate with the asparagus. Serve warm.
# Notes:
01 -
Want to make basil pesto from scratch? Try a super flavorful and creamy 20-minute homemade basil pesto recipe.