Description
Pesto Chicken Tortellini with vegetables is a Mediterranean-style dinner made with chicken thighs, tortellini, basil pesto, asparagus, and tomatoes cooked together in one skillet.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, sliced
- Salt, to taste
- 1/2 cup sun-dried tomatoes, chopped
- 1 pound asparagus, trimmed and halved
- 1/4 cup basil pesto, plus more if desired
- 1 cup cherry tomatoes, halved
- 1 cup uncooked tortellini
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken seasoned with salt and half of the sun-dried tomatoes and cook until done.
- Remove chicken and leave oil in the skillet.
- Add asparagus and remaining sun-dried tomatoes and cook until tender.
- Cook tortellini according to package directions and drain.
- Return chicken to skillet and stir in basil pesto until coated.
- Add tortellini and cherry tomatoes and stir to combine.
- Season with additional salt if needed and serve warm.
Notes
- Use high-quality basil pesto for best flavor.
- Do not overcook asparagus to keep it crisp.
- Add extra pesto if you prefer a saucier dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 517
- Sugar: 9 g
- Sodium: 387 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 122 mg