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Pesto Chicken Tortellini and Veggies Easy Recipe

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This Pesto Chicken Tortellini and Veggies dish is perfect for a quick and healthy weeknight meal. It combines easy chicken dinner elements with a colorful medley of vegetables and flavorful tortellini. Enjoy a tasty quick pasta recipe made Mediterranean style.

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

  1. Warm 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Season the sliced chicken thighs with salt and add them along with ¼ cup of chopped sun-dried tomatoes to the skillet. Cook for 5 to 10 minutes, flipping the chicken occasionally, until fully cooked.
  3. Remove the chicken and sun-dried tomatoes, leaving the oil in the skillet.
  4. Add the trimmed asparagus halves and season generously with salt. Stir in another ¼ cup of sun-dried tomatoes. Cook for 5 to 10 minutes until the asparagus is tender, then transfer to a serving plate.
  5. Prepare the tortellini following the package directions and drain.
  6. Return the cooked chicken to the skillet and stir in the basil pesto. Cook on low to medium heat for 1 to 2 minutes until warmed through.
  7. Mix in the cooked tortellini and halved cherry tomatoes, stirring everything together. Add additional pesto if you prefer more flavor.
  8. Adjust seasoning with salt if needed, then plate the chicken, tortellini, tomatoes, and asparagus together.

Nutrition

Find it online: https://www.amgroyal.com/pesto-chicken-tortellini-veggies/