Pesto Chicken Tortellini Veggies (Print Version)
# Ingredients:
→ Protein
01 -
1 lb chicken thighs, boneless and skinless, sliced into strips
→ Vegetables
02 -
½ cup sun-dried tomatoes, drained of oil, chopped
03 -
1 lb asparagus, ends trimmed, cut in half
04 -
1 cup cherry tomatoes, yellow and red, halved
→ Staples
05 -
2 tablespoons olive oil
06 -
¼ cup basil pesto, or use more
07 -
1 cup tortellini, uncooked
08 -
Salt, to taste
# Instructions:
01 -
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add sliced chicken thighs (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook on medium heat for 5-10 minutes, turning the chicken slices over a couple of times, until fully cooked through.
02 -
Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in.
03 -
Add asparagus (ends trimmed) with ¼ cup of sun-dried tomatoes to the skillet and season generously with salt. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Transfer to a serving plate.
04 -
Cook the tortellini according to package instructions. Drain once cooked.
05 -
Add the cooked chicken back into the skillet and add basil pesto. Stir to coat the chicken and cook on low-medium heat for 1-2 minutes to reheat. Remove from heat.
06 -
Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir well to combine. Add extra pesto if desired and season with additional salt to taste.
07 -
Transfer the chicken, cherry tomatoes, and tortellini to the serving plate with the asparagus. Serve immediately.
# Notes:
01 -
For extra flavor, you can make basil pesto from scratch using a homemade recipe.