Pesto Chicken Tortellini
This Pesto chicken tortellini is a quick and flavorful dish, combining protein-packed chicken with vibrant vegetables, tender tortellini, and zesty basil pesto for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- 1/4 cup basil pesto (or more to taste)
- 1 cup cherry tomatoes (yellow and red), halved
- 1 cup tortellini, uncooked
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced chicken thighs (seasoned with salt) and 1/2 cup sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, until the chicken is fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
- Add the asparagus to the skillet. Season generously with salt and cook for 5-10 minutes until tender and bright green. Remove and set aside on a serving plate.
- Cook the tortellini according to package instructions. Drain and set aside.
- Return the cooked chicken to the skillet and stir in the basil pesto. Cook on low-medium heat for 1-2 minutes to reheat the chicken thoroughly.
- Add the cooked tortellini and halved cherry tomatoes to the skillet. Toss everything together to combine well. Add additional pesto if desired and adjust salt to taste.
- Transfer the chicken, cherry tomatoes, and tortellini to the serving plate alongside the cooked asparagus. Serve immediately and enjoy!