Description
A vibrant and flavorful Pesto Chicken Tortellini dish loaded with tender chicken thighs, fresh asparagus, sun-dried tomatoes, and cherry tomatoes all tossed with creamy basil pesto. This easy skillet recipe combines protein, veggies, and pasta for a well-rounded, colorful meal perfect for a quick weeknight dinner.
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes, yellow and red, halved
Carbohydrates and Sauce
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto (add more if desired)
Instructions
- Heat the oil and cook chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt, along with 1/4 cup chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally to ensure it is cooked through.
- Remove chicken and sun-dried tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the oil in the pan.
- Cook asparagus and sun-dried tomatoes: Add the trimmed and halved asparagus, generously seasoned with salt, along with the remaining 1/4 cup sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes until asparagus is tender. Remove asparagus to a serving plate.
- Cook tortellini: Prepare the tortellini according to the package instructions. Drain once cooked.
- Reheat chicken with pesto: Return the cooked chicken to the skillet. Add 1/4 cup basil pesto and stir to coat the chicken well. Cook on low-medium heat for 1-2 minutes to warm through, then remove from heat.
- Combine all ingredients: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir everything together, adding more pesto if desired. Season with additional salt if needed.
- Serve: Transfer the chicken, tortellini, and cherry tomato mixture onto the serving plate alongside the cooked asparagus. Serve warm.
Notes
- Feel free to use store-bought pesto or make your own homemade basil pesto for a fresher taste.
- Chicken thighs are recommended for juiciness, but you can substitute with chicken breasts if preferred.
- Adjust the amount of pesto to your taste preference for creaminess and herb flavor.
- Asparagus can be substituted with green beans or broccoli if preferred.
- For a vegetarian version, omit chicken and increase the amount of vegetables and tortellini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
