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Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies
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Pesto Chicken Tortellini and Veggies is a vibrant, Mediterranean-inspired dish that brings together tender chicken, colorful vegetables, and delightful tortellini all enveloped in a luscious basil pesto sauce. This recipe is perfect for busy weeknights or special occasions, offering an easy yet extraordinary meal that bursts with flavor. Imagine the savory aroma of sautéed chicken mingling with sun-dried tomatoes and fresh asparagus, topped off with juicy cherry tomatoes and creamy tortellini. Each bite promises to create lasting memories around the dinner table, making it a go-to choice for anyone who loves delicious home-cooked meals.

Ingredients

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  • 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

  1. Heat olive oil in a large skillet over medium heat. Add sliced chicken thighs and season with salt. Cook until golden brown, about 5–10 minutes.
  2. Remove the chicken and add sun-dried tomatoes to the skillet, followed by asparagus. Season with salt and cook until tender-crisp, about 5–10 minutes.
  3. In a separate pot, boil salted water and cook tortellini according to package instructions until al dente (3–5 minutes). Drain.
  4. Return cooked chicken to the skillet along with basil pesto, cooked tortellini, and halved cherry tomatoes. Toss gently to combine and heat through for about 2 minutes.
  5. Serve warm and enjoy!

Nutrition

Find it online: https://isabellacooks.com/pesto-chicken-tortellini-and-veggies/