Description
This vibrant Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh vegetables, and flavorful basil pesto with cheese-filled tortellini for a delicious and satisfying meal that can be prepared in just 40 minutes.
Ingredients
Scale
Protein and Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- ¼ cup basil pesto, or more to taste
- 1 cup tortellini, uncooked
Vegetables and Extras
- ½ cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes, yellow and red, halved
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken thighs seasoned with salt and the chopped sun-dried tomatoes. Cook for 5-10 minutes until the chicken is fully cooked and nicely browned.
- Cook the Veggies: In the same skillet, add asparagus and the remaining sun-dried tomatoes. Cook for another 5-10 minutes until the asparagus becomes tender but still slightly crisp. Remove the vegetables from the skillet and set aside on a plate.
- Cook the Tortellini: While the veggies are cooking, prepare the tortellini according to the package instructions, typically boiling until al dente. Drain the tortellini thoroughly.
- Combine: Return the cooked chicken to the skillet and stir in the basil pesto. Heat gently until warmed through. Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir all ingredients together until well combined and heated evenly.
- Serve: Taste and adjust seasoning with additional salt or pesto if desired. Serve the pesto chicken, veggies, and tortellini immediately, enjoying this colorful and flavorful dish.
Notes
- You can use store-bought or homemade basil pesto depending on preference.
- For a creamier option, add a splash of chicken broth or cream when combining ingredients.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Be careful not to overcook the asparagus; it should remain slightly crisp.
- If sun-dried tomatoes are packed in oil, ensure they are well drained to avoid excess oiliness in the dish.
