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The Best Pesto Chicken Tortellini and Veggies — Ready in 30 Minutes

The Best Pesto Chicken Tortellini and Veggies — Ready in 30 Minutes
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Calories
517 kcal
Carbs
26.00 g

Ingredients

  • 2 tablespoonsolive oil
  • 1 lbchicken thighs (boneless and skinless, sliced into strips)
  • —salt
  • 1/2 cupsun-dried tomatoes (drained of oil, chopped)
  • 1 lbasparagus (ends trimmed, cut in half)
  • 1/4 cupbasil pesto (or use more)
  • 1 cupcherry tomatoes (yellow and red, halved)
  • 1 cuptortellini (uncooked)

Instructions

  1. 1

    In a large skillet heat olive oil on medium heat.

  2. 2

    Add sliced chicken thighs (seasoned with salt) and 1/4 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes until the chicken is completely cooked through.

  3. 3

    Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil.

  4. 4

    Add asparagus seasoned with salt and remaining sun-dried tomatoes to the skillet. Cook for 5-10 minutes until the asparagus is cooked through.

  5. 5

    Cook tortellini according to package instructions, then drain.

  6. 6

    Add cooked chicken back to the skillet with basil pesto, stir to coat and heat through.

  7. 7

    Add cooked tortellini and halved cherry tomatoes to the skillet, stir to combine.

  8. 8

    Season with salt if needed and serve with asparagus.