Pesto Chicken Tortellini and Veggies
This Mediterranean-style dinner features tender chicken, cheese-filled tortellini, and colorful vegetables like asparagus, cherry tomatoes, and sun-dried tomatoes, all coated in flavorful basil pesto. It's a vibrant, satisfying meal that comes together in 40 minutes, perfect for weeknights or casual entertaining.
Servings: 4
Calories: 517kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- Salt to taste
- ½ cup sun-dried tomatoes drained of oil and chopped
- 1 lb asparagus ends trimmed and cut in half
- ¼ cup basil pesto or more, to taste
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
Instructions
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced chicken thighs, seasoned with salt, and ¼ cup of chopped sun-dried tomatoes.
- Cook for 5-10 minutes, turning the chicken slices occasionally, until fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
Cook the Asparagus
- To the same skillet, add the asparagus (seasoned generously with salt) and the remaining ¼ cup of sun-dried tomatoes.
- Cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
- Remove the asparagus to a serving plate.
Cook the Tortellini
- While the asparagus cooks, prepare the tortellini according to the package instructions. Drain and set aside.
- Combine Chicken, Tortellini, and Pesto
- Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly.
- Cook over low-medium heat for 1-2 minutes, until the chicken is reheated. Remove from heat.
- Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine. Add more pesto if desired.
Assemble and Serve
- Place the chicken, tortellini, and cherry tomatoes on the serving plate with the asparagus.
- Adjust seasoning with additional salt, if needed.
Notes
Pesto: Use store-bought pesto for convenience, or try a homemade version for extra freshness.
Vegetables: Swap asparagus with green beans, zucchini, or broccoli if preferred.
Tortellini: Cheese-filled tortellini works best, but spinach or mushroom varieties are great alternatives.
Meal Prep: This dish reheats well for leftovers. Store in an airtight container in the refrigerator for up to 3 days.
Vegetables: Swap asparagus with green beans, zucchini, or broccoli if preferred.
Tortellini: Cheese-filled tortellini works best, but spinach or mushroom varieties are great alternatives.
Meal Prep: This dish reheats well for leftovers. Store in an airtight container in the refrigerator for up to 3 days.