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–+ servings
Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies: A Flavorful One-Pan Delight

This Pesto Chicken Tortellini and Veggies recipe is a quick, delicious one-pan meal combining tender chicken and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 2 tablespoons Olive Oil or avocado oil
  • 1 pound Chicken Thighs boneless and skinless
  • to taste Salt
  • 1/2 cup Sun-Dried Tomatoes preferably oil-packed
  • 1 bunch Asparagus fresh and trimmed
  • 1/2 cup Basil Pesto homemade or store-bought
  • 1 cup Cherry Tomatoes halved
  • 9 ounces Tortellini uncooked

Equipment

  • large skillet
  • Pot
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. In a large skillet, pour in olive oil and place over medium heat for about 2 minutes until shimmering.
  2. Add sliced chicken thighs seasoned with salt and sun-dried tomatoes. Sauté for 5-10 minutes until golden brown.
  3. Remove chicken and sun-dried tomatoes using a slotted spoon, leaving oil in the skillet.
  4. Add trimmed asparagus and any remaining sun-dried tomatoes, cooking for 5-10 minutes until tender.
  5. In a pot, boil salted water and cook tortellini according to package instructions for 3-5 minutes.
  6. Return chicken and sun-dried tomatoes to skillet with asparagus, stir in basil pesto and heat for 1-2 minutes.
  7. Gently fold in cooked tortellini and halved cherry tomatoes, cooking another 2-3 minutes.
  8. Transfer to plates or serving platter and serve warm.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Consider swapping chicken for shrimp or adding seasonal veggies for variety.

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