Description
One-Pan Pesto Chicken with tortellini and vegetables is a Mediterranean-style skillet dinner packed with asparagus, cherry tomatoes, sun-dried tomatoes, and basil pesto.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs sliced into strips
- Salt to taste
- 1/2 cup sun-dried tomatoes drained and chopped
- 1 lb asparagus trimmed and cut in half
- 1/4 cup basil pesto
- 1 cup cherry tomatoes halved
- 1 cup uncooked tortellini
Instructions
- Heat olive oil in a large skillet over medium heat
- Add sliced chicken thighs seasoned with salt and half of the sun-dried tomatoes and cook 5 to 10 minutes turning occasionally until cooked through
- Remove the chicken and sun-dried tomatoes from the skillet leaving the oil
- Add asparagus and remaining sun-dried tomatoes to the skillet and cook 5 to 10 minutes until tender
- Cook tortellini according to package instructions then drain
- Return cooked chicken to the skillet and add basil pesto stirring to coat and cook for 1 to 2 minutes
- Add cooked tortellini and cherry tomatoes to the skillet and stir everything together
- Season with additional salt if needed and serve with the asparagus
Notes
- Do not overcrowd the skillet so the chicken cooks evenly
- Add extra pesto at the end if you prefer stronger basil flavor
- Fresh cherry tomatoes give the best color and flavor
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 517
- Sugar: 9 g
- Sodium: 387 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 122 mg