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A bowl of pesto chicken tortellini with cherry tomatoes and asparagus, garnished with fresh basil.
Alyssa

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Mediterranean
Calories: 517
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken thighs (boneless and skinless, sliced into strips)
  • 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)

Equipment

  • 1 Skillet

Method
 

  1. In a large skillet heat olive oil on medium heat.
  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. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil.
  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. Cook tortellini according to package instructions, then drain.
  6. Add cooked chicken back to the skillet with basil pesto, stir to coat and heat through.
  7. Add cooked tortellini and halved cherry tomatoes to the skillet, stir to combine.
  8. Season with salt if needed and serve with asparagus.