Pesto Chicken Tortellini and Veggies
Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- pinch salt
- 1/2 cup sun-dried tomatoes drained of oil, chopped
- 1 lb asparagus ends trimmed, cut in half
- 1/4 cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
Instructions
- In a large skillet heat 2 tablespoons olive oil on medium heat.
- Add sliced chicken thighs (seasoned with salt), 1/2 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is cooked through.
- Remove the chicken and the sun-dried tomatoes from the skillet, leaving the oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, and 1/2 cup of sun-dried tomatoes to the same skillet.
- Cook on medium heat for 5-10 minutes until the asparagus is cooked through.
- Cook tortellini according to the package instructions, drain.
- Add cooked chicken back to the skillet with the basil pesto and stir to coat, cooking until reheated, about 1 or 2 minutes.
- Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken, stirring to combine.
- Season with more salt if needed.
- Serve chicken, cherry tomatoes, and tortellini on a plate with asparagus.
Notes
This dish is an excellent way to enjoy a variety of colorful vegetables with the added flavor of pesto.