Description
This Pesto Chicken Tortellini and Veggies recipe offers a quick, flavorful dinner packed with fresh basil pesto, tender chicken, and vibrant Mediterranean vegetables. Perfect for busy nights, it combines colorful tomatoes, asparagus, and sun-dried tomatoes for a delicious family meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless sliced into strips
- salt
- ½ cup sun-dried tomatoes drained of oil chopped
- 1 lb asparagus ends trimmed cut in half
- ¼ cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red halved
- 1 cup tortellini uncooked
Instructions
- Warm olive oil in a large skillet over medium heat.
- Add the salt-seasoned chicken strips and a quarter cup of chopped sun-dried tomatoes; cook for 5 to 10 minutes, turning the chicken occasionally until fully cooked.
- Take out the chicken and sun-dried tomatoes, leaving the cooking oil in the pan.
- Add the trimmed asparagus halves and season with salt, plus another quarter cup of sun-dried tomatoes; cook on medium heat for 5 to 10 minutes until tender, then transfer asparagus to a plate.
- Prepare the tortellini following package directions and drain.
- Return the cooked chicken to the skillet, mix in the basil pesto, and heat on low-medium for 1 to 2 minutes until warmed through, then remove from heat.
- Add the cooked tortellini and halved cherry tomatoes to the skillet, stir everything together, and add extra pesto if you like.
- Adjust seasoning with salt if necessary and serve the combined chicken, cherry tomatoes, and tortellini alongside the asparagus.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 517kcal
- Sugar: 9g
- Sodium: 387mg
- Fat: 34g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 122mg