Pesto Chicken Tortellini Veggies (Printable Version)
# What You’ll Need:
→ Main 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
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 of olive oil on medium heat. Add sliced chicken thighs seasoned with salt and ¼ cup of chopped sun-dried tomatoes. Cook on medium heat for 5-10 minutes, turning chicken slices occasionally, until completely cooked through.
02 -
Remove the 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 skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove to a serving plate.
04 -
Cook tortellini according to the package instructions. Drain and set aside.
05 -
Add the cooked chicken back to the skillet and stir in basil pesto. Cook on low-medium heat until the chicken is reheated, about 1-2 minutes. Remove from heat.
06 -
Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine, adding more pesto if desired. Season with additional salt if needed.
07 -
Transfer the chicken, cherry tomatoes, and tortellini to the serving plate with asparagus. Serve immediately.
# Additional Notes:
01 -
For more flavor, consider making homemade basil pesto from scratch.