Description
This Pesto Chicken Tortellini and Veggies recipe is a flavorful and balanced meal that combines tender chicken thighs, vibrant asparagus and cherry tomatoes, savory sun-dried tomatoes, fresh basil pesto, and cheesy tortellini. Cooked together in one skillet, it’s a quick and delicious dish perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken and Veggies
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 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
Pasta
- 1 cup uncooked tortellini
- ¼ cup basil pesto (or more to taste)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs along with the chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
- Cook the Veggies: In the same skillet, add the asparagus and the remaining sun-dried tomatoes. Sauté for 5-10 minutes until the asparagus is tender but still crisp. Once cooked, remove the vegetables from the skillet and place them on a plate.
- Cook the Tortellini: Prepare the tortellini according to the package instructions, typically boiling in salted water until tender. Drain well.
- Combine: Return the cooked chicken to the skillet and stir in the basil pesto. Heat gently until the pesto is warmed through. Add the cooked tortellini and halved cherry tomatoes to the skillet, stirring to combine all ingredients evenly.
- Serve: Taste and adjust seasoning with salt if needed. Serve the pesto chicken, veggies, and tortellini warm, plated together for a colorful and satisfying meal.
Notes
- Use chicken thighs for juicier, more flavorful meat. Chicken breast can be substituted but may require less cooking time.
- Fresh basil pesto can be used in place of store-bought for a brighter flavor.
- Sun-dried tomatoes add a sweet and tangy depth; make sure to drain excess oil to avoid greasiness.
- The asparagus should be cooked until tender yet crisp to maintain texture and nutrients.
- For a vegetarian version, omit the chicken and increase the veggies or add plant-based protein.
- Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
