Description
Enjoy a delightful meal with this Pesto Chicken Tortellini and Veggies recipe that combines tender chicken, flavorful sun-dried tomatoes, vibrant asparagus, cherry tomatoes, and tortellini, all brought together with a delicious basil pesto sauce.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Veggies:
- 1 lb asparagus, ends trimmed, cut in half
- 1/4 cup basil pesto, or more to taste
- 1 cup cherry tomatoes, yellow and red, halved
For the Tortellini:
- 1 cup tortellini, uncooked
Instructions
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and chopped sun-dried tomatoes. Cook for 5-10 minutes until the chicken is fully cooked.
- Prepare the Veggies: Remove the cooked chicken and sun-dried tomatoes. In the same skillet, add the asparagus, seasoned with salt, and remaining sun-dried tomatoes. Cook for 5-10 minutes until the asparagus is tender. Remove to a serving plate.
- Cook the Tortellini: Cook the tortellini according to package instructions, then drain.
- Combine and Serve: Return the cooked chicken to the skillet, add basil pesto, and warm through. Add the cooked tortellini and cherry tomatoes. Stir to combine. Season with salt as needed. Serve the chicken, cherry tomatoes, and tortellini over the asparagus.
Notes
- For a homemade basil pesto recipe, check out our 20-Minute Homemade Basil Pesto Recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
