Pesto Chicken Tortellini and Veggies
This Mediterranean-style dinner features tender chicken, cheese-filled tortellini, and colorful vegetables like asparagus, cherry tomatoes, and sun-dried tomatoes, all coated in vibrant basil pesto. It's a flavorful and satisfying meal that comes together quickly, making it perfect for weeknights or casual entertaining.
Servings: 4
Calories: 517kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, 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 cheese-filled tortellini uncooked
Instructions
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced chicken thighs, season with salt, and stir in ¼ cup chopped sun-dried tomatoes.
- Cook for 5-10 minutes, turning occasionally, until the chicken is fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
Cook the Asparagus
- In the same skillet, add the asparagus and the remaining ¼ cup of sun-dried tomatoes.
- Season with salt and cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
- Transfer the asparagus to a serving plate.
Cook the Tortellini
- While the asparagus cooks, prepare the tortellini according to package instructions.
Drain and set aside.
- Combine Chicken, Tortellini, and Pesto
- Return the cooked chicken to the skillet and stir in the basil pesto, coating everything evenly.
- Cook over low-medium heat for 1-2 minutes until the chicken is warmed through.
Remove from heat.
- Add the cooked tortellini and halved cherry tomatoes to the skillet.
- Stir to combine, adding more pesto if desired.
Assemble and Serve
- Arrange the chicken, tortellini, and cherry tomatoes on a serving plate alongside the asparagus.
- Adjust seasoning with additional salt, if needed.
- Serve warm and enjoy!
Notes
Pesto: Store-bought pesto makes this dish quick and easy, but homemade pesto adds fresh, bright flavor.
Vegetable Variations: Swap asparagus with green beans, zucchini, or broccoli for variety.
Tortellini Substitutes: Cheese-filled tortellini works best, but spinach or mushroom varieties are excellent options too.
Meal Prep: This dish reheats well—store leftovers in an airtight container in the refrigerator for up to 3 days.