Description
This Pesto Chicken Tortellini and Veggies recipe is a flavorful and satisfying one-pan meal that combines cheese tortellini, tender chicken, and colorful vegetables in a creamy basil pesto sauce. Quick and easy to make, it’s perfect for busy weeknights.
Ingredients
Scale
Cheese Tortellini:
- 1 pound cheese tortellini (fresh or refrigerated)
Chicken and Vegetables:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
Additional Ingredients:
- 1/2 cup basil pesto
- 2 tablespoons grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook the Tortellini: Prepare the tortellini according to package instructions. Drain and set aside.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with garlic powder, salt, and pepper. Cook for 5-6 minutes until golden and cooked through.
- Add Vegetables: Incorporate zucchini, red bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until vegetables are tender.
- Combine Ingredients: Reduce heat, add cooked tortellini and pesto to the skillet. Toss until well coated and heated through.
- Finish and Serve: Sprinkle with Parmesan cheese, garnish with fresh basil if desired, and serve warm.
Notes
- You can use store-bought or homemade pesto for convenience.
- For a lighter option, mix some plain Greek yogurt with the pesto.
- Enhance the dish with red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
