Description
This Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs with flavorful sun-dried tomatoes, crisp asparagus, and juicy cherry tomatoes, all tossed with cheesy basil pesto and al dente tortellini for a vibrant, satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Protein & Vegetables
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- 1/2 cup sun-dried tomatoes, drained of oil, chopped (plus an optional additional 1/4 cup)
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta
- 1 cup tortellini, uncooked
Other
- 2 tablespoons olive oil
- 1/4 cup basil pesto, plus more as desired
- Salt, to taste
Instructions
- Cook the Chicken and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup chopped sun-dried tomatoes. Cook for 5 to 10 minutes, stirring occasionally and turning the chicken until fully cooked through.
- Remove Chicken and Tomatoes: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind in the pan for the next step.
- Cook the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt, and optionally add another 1/4 cup chopped sun-dried tomatoes. Cook over medium heat for 5 to 10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Prepare Tortellini: While the asparagus is cooking, prepare the tortellini according to the package instructions. Drain the tortellini and set aside.
- Combine Chicken and Pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup of basil pesto and stir to coat the chicken. Warm over low to medium heat for 1 to 2 minutes until heated through, then remove from heat.
- Add Tortellini and Cherry Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, adding more pesto if desired, and adjust salt to taste.
- Serve: Add the chicken, cherry tomatoes, and tortellini mixture to the serving plate with asparagus. Serve warm and enjoy this colorful, flavorful meal!
Notes
- Use fresh basil pesto for best flavor or substitute with store-bought for convenience.
- Adjust salt according to your taste and dietary needs.
- Tortellini can be substituted with your preferred filled pasta or even gnocchi.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a sprinkle of Parmesan cheese or red pepper flakes for extra flavor before serving.
