Description
Chicken tortellini smothered with basil pesto and served with lots of veggies. A Mediterranean-style dinner packed with colorful vegetables like red and yellow grape tomatoes, asparagus, and sun-dried tomatoes. Fresh, filling, and loaded with flavor.
Ingredients
2 tablespoons olive oil
1 lb chicken thighs, boneless and skinless, sliced into strips
Salt, to taste
½ cup sun-dried tomatoes, drained of oil and chopped
1 lb asparagus, ends trimmed and cut in half
¼ cup basil pesto (or more, to taste)
1 cup cherry tomatoes, yellow and red, halved
1 cup tortellini, uncooked
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced chicken (seasoned with salt) and chopped sun-dried tomatoes. Cook for 5–10 minutes, flipping chicken as needed, until fully cooked through.
Remove chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
To the same skillet, add trimmed asparagus, season generously with salt, and add ¼ cup more sun-dried tomatoes. Cook for 5–10 minutes until asparagus is tender. Remove asparagus to a serving plate.
Cook tortellini according to the package instructions, then drain.
Return cooked chicken to the skillet and add basil pesto. Stir to coat the chicken and cook for 1–2 minutes on low-medium heat until reheated. Remove from heat.
Add cooked tortellini and halved cherry tomatoes to the skillet. Stir everything together and add more pesto if desired.
Taste and adjust salt if needed.
Serve chicken, tomatoes, and tortellini over the asparagus on the serving plate.
Notes
Chicken thighs stay juicier than chicken breasts but you can use either
Use your favorite store-bought pesto or make it from scratch
Don’t overcook the tortellini – it should be just tender
Asparagus can be swapped with green beans or zucchini if preferred
Great with a sprinkle of grated Parmesan on top before serving
For extra richness, stir in a spoonful of cream with the pesto