Pesto Chicken Tortellini Veggies (Print Version)
Tender chicken and cheese tortellini smothered in basil pesto with asparagus, sun-dried tomatoes, and colorful cherry tomatoes.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 lb chicken thighs, boneless and skinless, sliced into strips
03 -
Salt, to taste
04 -
½ cup sun-dried tomatoes, drained of oil, chopped
05 -
1 lb asparagus, ends trimmed, cut in half
06 -
¼ cup basil pesto, or more as needed
07 -
1 cup cherry tomatoes, yellow and red, halved
08 -
1 cup tortellini, uncooked
# Steps to Follow:
01 -
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add sliced chicken thighs seasoned with salt and ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, flipping the chicken slices occasionally, until fully cooked.
02 -
Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
03 -
Add asparagus seasoned generously with salt and ¼ cup of sun-dried tomatoes to the same skillet. Cook over medium heat for 5-10 minutes until the asparagus is tender. Transfer asparagus to a serving plate.
04 -
Cook the tortellini according to package instructions. Drain and set aside.
05 -
Return the cooked chicken to the skillet. Add basil pesto and stir to coat. Cook over low-medium heat for 1-2 minutes until the chicken is reheated.
06 -
Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and add more pesto if desired.
07 -
Season with additional salt if needed. Serve the chicken, cherry tomatoes, tortellini, and asparagus together on a serving plate.
# Additional Notes:
01 -
Want to make basil pesto from scratch? Try a creamy 20-minute homemade basil pesto recipe.