Description
This vibrant Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh asparagus, cherry tomatoes, and cheesy tortellini, all tossed in fragrant basil pesto for a colorful, flavorful, and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Proteins
- 1 lb chicken thighs, boneless and skinless, sliced into strips
Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
Pantry
- 2 tablespoons olive oil
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
- Salt, to taste
Instructions
- Cook the chicken and sun-dried tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally and turning the chicken until fully cooked through.
- Remove chicken mixture: Take the chicken and sun-dried tomatoes out of the skillet, leaving the oil behind in the pan for cooking the vegetables.
- Cook asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and optionally add an extra 1/4 cup of sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Prepare tortellini: While the vegetables cook, prepare the tortellini according to the package instructions. Drain and set aside.
- Warm chicken with pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup of basil pesto and stir to coat the chicken, heating over low to medium heat for 1-2 minutes until warmed through. Remove from heat.
- Combine tortellini and tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, add more pesto if desired, and adjust salt to taste.
- Serve: Transfer the chicken, cherry tomato, and tortellini mixture to the serving plate with asparagus. Serve warm and enjoy this colorful, flavorful meal!
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Use store-bought basil pesto or make your own for fresher flavor.
- Add extra vegetables like spinach or zucchini for more variety.
- Adjust pesto quantity to taste for more or less herbaceous flavor.
- Ensure tortellini is cooked al dente to prevent mushiness when combined with other ingredients.
