Pesto Chicken Tortellini and Veggies
Indulge in the vibrant flavors of Pesto Chicken Tortellini and Veggies, a delightful dish that brings together tender chicken, colorful vegetables, and rich basil pesto. Perfect for busy weeknights or special gatherings, this recipe offers a quick, nutritious meal that is adaptable to your tastes. You can easily customize it by swapping in your favorite veggies or proteins, ensuring that it pleases everyone at the table. With its striking presentation and delicious taste, this dish is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb chicken thighs (boneless and skinless, sliced into strips)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 lb asparagus (trimmed and halved)
- 1/4 cup basil pesto
- 1 cup cherry tomatoes (halved)
- 1 cup tortellini (uncooked)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken and sun-dried tomatoes; season with salt. Cook for 5-10 minutes until chicken is fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet but retain the oil.
- Add asparagus and additional sun-dried tomatoes to the skillet. Cook for about 5-10 minutes until tender.
- Prepare tortellini according to package instructions; drain well.
- Return cooked chicken to the skillet; add basil pesto and stir to coat evenly.
- Add tortellini and halved cherry tomatoes to the skillet; mix gently.
- Taste and adjust seasoning with salt if needed.
- Serve on plates, enjoying the colorful mix of flavors!
Nutrition
- Serving Size: 1 plate
- Calories: 455
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg