Pesto Chicken Tortellini and Veggies
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
Directions
- 1
In a large skillet heat 2 tablespoons olive oil on medium heat.
- 2
Add sliced chicken thighs (seasoned with salt), 1/4 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 completely cooked through.
- 3
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
- 4
Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
- 5
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
- 6
Cook tortellini according to the package instructions, drain.
- 7
Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
- 8
Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
- 9
Season with more salt if needed.
- 10
Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.
- 11
Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
Pesto Chicken Tortellini and Veggies
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About this Recipe
Craving a vibrant, comforting meal that's packed with flavor and colorful vegetables? This Pesto Chicken Tortellini and Veggies dish delivers a delightful Mediterranean-style dinner that feels both wholesome and indulgent.
This recipe works wonders because it artfully combines tender chicken with the comforting chew of tortellini and a garden's worth of fresh and sun-dried vegetables. The rich, herbaceous basil pesto ties all these elements together, creating a harmonious and incredibly satisfying meal that's anything but ordinary.
What you can expect is a feast for both your eyes and your palate. Imagine succulent chicken strips and plump, soft tortellini generously coated in fragrant basil pesto, each bite bursting with flavor. You'll encounter the sweet pop of halved red and yellow grape tomatoes, the delicate crisp-tender texture of asparagus, and the deep, concentrated tang of chopped sun-dried tomatoes. It's a dish that celebrates fresh ingredients, offering a balanced profile that's savory, slightly sweet, and wonderfully aromatic. This Mediterranean-style meal promises a hearty yet fresh experience.
Customization is simple with this versatile dish. Feel free to swap chicken thighs for chicken breast if you prefer, or even add other quick-cooking vegetables like spinach or bell peppers. If you're a pesto lover, don't hesitate to add a little more than the suggested amount to truly amplify that herby, garlicky goodness. For a different texture, you could even try a whole wheat tortellini.
This Pesto Chicken Tortellini and Veggies makes an ideal weeknight dinner, perfect for family meals or a cozy evening at home. Serve it warm, perhaps with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread to soak up any extra pesto.