Pesto Chicken Tortellini
A creamy and flavorful dish combining chicken, tortellini, and fresh vegetables, ideal for a weeknight meal.
Equipment
- large skillet
- cooking pot
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs sliced into strips
- Salt to taste
- ½ cup sun-dried tomatoes drained and chopped
- 1 lb asparagus ends trimmed and cut in half
- ¼ cup basil pesto or more, to taste
- 1 cup cherry tomatoes halved
- 1 cup uncooked tortellini
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and add to the skillet with sun-dried tomatoes; cook until chicken is fully cooked.
- Remove chicken and tomatoes, leaving the oil in the skillet.
- Add asparagus to the skillet and cook until tender.
- Cook tortellini according to package instructions, then drain.
- Return chicken to the skillet, add pesto, and heat through.
- Mix in tortellini and cherry tomatoes, adjusting seasoning as needed.
- Serve alongside asparagus.
Notes
This dish is a quick and healthy option, ideal for a weeknight meal. Variations can include using homemade basil pesto or adjusting the amount of pesto to taste.