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Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies
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Pesto Chicken Tortellini and Veggies is a vibrant Mediterranean dish that brings together the comforting flavors of tender chicken, colorful vegetables, and creamy basil pesto. This delightful recipe is perfect for busy weeknights, offering a quick yet satisfying meal that nourishes both the body and soul. Picture succulent chicken thighs sautéed to golden perfection, tossed with al dente tortellini, fresh asparagus, and sun-dried tomatoes—all enveloped in aromatic pesto. Not only does this dish provide a feast for the eyes with its bright colors, but it also offers layers of flavor that will have your family gathering around the table with joy. Easy to prepare and full of wholesome ingredients, this pasta dish is bound to become a new favorite in your kitchen!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken thighs, sliced into strips
  • Salt (to taste)
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 lb asparagus, trimmed and cut in half
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup tortellini (uncooked)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chicken strips seasoned with salt and chopped sun-dried tomatoes. Cook for 5–10 minutes until chicken is golden brown and cooked through.
  2. Remove chicken from the skillet and set aside. In the same skillet, add asparagus seasoned with salt. Sauté for another 5–10 minutes until tender but crisp.
  3. While asparagus cooks, boil water in a separate pot for the tortellini. Cook according to package instructions (3–5 minutes). Drain and rinse under cool water.
  4. Return cooked chicken to the skillet with asparagus. Stir in basil pesto until well combined. Add cooked tortellini and cherry tomatoes; gently mix to combine everything.
  5. Heat through for another minute before serving.

Nutrition

Find it online: https://kitchenmealplan.com/pesto-chicken-tortellini-and-veggies/