Pesto Chicken Tortellini and Veggies
A delicious and vibrant meal combining protein, pasta, and fresh vegetables, packed with flavor and easy to prepare.
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.
Notes
Serve warm with a garnish of Parmesan cheese or fresh basil. Pairs well with a refreshing side salad or warm garlic bread.