Description
A delicious and easy recipe for Pesto Chicken Tortellini with a variety of colorful veggies. This dish is bursting with flavor and perfect for a wholesome family meal.
Ingredients
Units
Scale
For the Chicken:
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
For the Veggies:
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes, yellow and red, halved
Others:
- 1/4 cup basil pesto, or more to taste
- 1 cup tortellini, uncooked
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add seasoned chicken thighs and chopped sun-dried tomatoes. Cook for 5-10 minutes until chicken is fully cooked.
- Cook the Veggies: In the same skillet, cook asparagus and remaining sun-dried tomatoes for 5-10 minutes until asparagus is tender. Remove to a plate.
- Cook the Tortellini: Cook tortellini according to package instructions and drain.
- Combine: Return cooked chicken to the skillet. Add basil pesto and heat until warmed through. Add cooked tortellini and cherry tomatoes. Stir to combine.
- Serve: Adjust seasoning if necessary. Serve the chicken, veggies, and tortellini together.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
