Why Make This Recipe
Pesto Chicken Tortellini and Veggies is a delicious and vibrant meal that combines protein, pasta, and fresh vegetables. This dish is not only easy to prepare but also packed with flavor, making it a great choice for busy weeknights or a family gathering. The creamy pesto adds a rich taste, while the chicken and veggies ensure you get a healthy serving of nutrients.
How to Make Pesto Chicken Tortellini and Veggies
Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken thighs (boneless and skinless, sliced into strips)
- Salt (to taste)
- 1/2 cup sun-dried tomatoes (drained of oil, chopped)
- 1 lb asparagus (ends trimmed, cut in half)
- 1/4 cup basil pesto (or use more if you like)
- 1 cup cherry tomatoes (yellow and red, halved)
- 1 cup tortellini (uncooked)
Directions:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken thighs, seasoned with salt, and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning the chicken slices over a couple of times until the chicken is completely cooked through.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
- Add the trimmed asparagus, seasoned generously with salt, and the remaining 1/4 cup of sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove the asparagus and place it on a serving plate.
- Cook the tortellini according to the package instructions, then drain.
- Return the cooked chicken to the skillet, and add the basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, about 1 to 2 minutes. Remove from heat.
- Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken, stirring to combine. Add more pesto if desired. Season with more salt if needed.
- Finally, add the chicken, cherry tomatoes, and tortellini to the serving plate arranged with asparagus.
How to Serve Pesto Chicken Tortellini and Veggies
Serve this dish warm on a plate or a large platter. You can garnish with a sprinkle of Parmesan cheese or fresh basil for added flavor. It pairs well with a refreshing side salad or some warm garlic bread.
How to Store Pesto Chicken Tortellini and Veggies
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in the microwave or on the stovetop, adding a splash of water or extra pesto to keep it moist.
Tips to Make Pesto Chicken Tortellini and Veggies
- For a quicker meal, use pre-cooked chicken or rotisserie chicken.
- Feel free to add other vegetables like bell peppers, zucchini, or broccoli for extra nutrition.
- If you prefer a creamier sauce, you can mix in a bit of cream or cream cheese with the pesto.
Variation
You can easily swap out the chicken for shrimp or tofu to cater to different dietary preferences. Additionally, using whole-grain tortellini can add more fiber to the dish.
FAQs
Can I use frozen tortellini?
Yes, you can use frozen tortellini. Just cook it according to the package instructions, and it will work perfectly in the dish.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the fridge, making it a great option for meal prepping.
What can I add for more flavor?
Consider adding more herbs like thyme or oregano, or a squeeze of lemon juice for added brightness.
Pesto Chicken Tortellini and Veggies
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking
- 1 lb chicken thighs (boneless and skinless, sliced into strips) Can substitute with pre-cooked chicken for quicker preparation
- to taste Salt Used for seasoning
- 1/2 cup sun-dried tomatoes (drained of oil, chopped) Used in two parts: half for cooking the chicken, half for asparagus
- 1 lb asparagus (ends trimmed, cut in half) Fresh asparagus preferred
- 1/4 cup basil pesto Add more if desired for a richer flavor
- 1 cup cherry tomatoes (yellow and red, halved) For garnish and flavor
- 1 cup tortellini (uncooked) Any variety can be used
Instructions
Cooking Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken thighs, seasoned with salt, and 1/4 cup of chopped sun-dried tomatoes.
- Cook everything on medium heat for 5-10 minutes, turning the chicken slices over a couple of times until fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
Cooking Asparagus
- Add trimmed asparagus, generously seasoned with salt, and the remaining 1/4 cup of sun-dried tomatoes to the skillet.
- Cook on medium heat for 5-10 minutes until tender, then remove and place on a serving plate.
Cooking Tortellini
- Cook the tortellini according to package instructions, then drain.
Combining Ingredients
- Return cooked chicken to the skillet, and add basil pesto, stirring to coat.
- Cook on low-medium heat until chicken is reheated, about 1 to 2 minutes.
- Add cooked tortellini and halved cherry tomatoes, stirring to combine.
- Add more pesto if desired and adjust seasoning with salt.
Servicing
- Add chicken, cherry tomatoes, and tortellini to the serving plate arranged with asparagus.