Description
Pesto Chicken Tortellini and Veggies is a vibrant Mediterranean dish that seamlessly blends tender chicken, cheese-filled tortellini, and fresh vegetables in a luscious basil pesto sauce. Ready in just 40 minutes, this meal is perfect for busy weeknights or casual gatherings with friends. The harmony of flavors from sun-dried tomatoes, asparagus, and cherry tomatoes makes each bite a delightful experience. Plus, it’s easy to customize with your favorite veggies, ensuring everyone at the table will love it. Enjoy this colorful and satisfying dish that brings the essence of summer right to your dining table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced
- ½ cup sun-dried tomatoes, chopped
- 1 lb asparagus, trimmed and halved
- ¼ cup basil pesto (or more to taste)
- 1 cup cherry tomatoes, halved
- 1 cup tortellini (uncooked)
- Fresh parsley for garnish
Instructions
- In a large skillet over medium heat, heat olive oil. Add chicken slices and sun-dried tomatoes; season with salt. Cook for 5-10 minutes until chicken is cooked through. Remove from the skillet.
- In the same skillet, add asparagus and remaining sun-dried tomatoes; cook for about 5-10 minutes until tender yet crisp. Remove from heat.
- Cook tortellini according to package instructions; drain.
- Return chicken to the skillet with basil pesto; stir to coat evenly. Add tortellini and cherry tomatoes; mix well and heat for an additional minute.
- Serve on a plate alongside asparagus and garnish with fresh parsley.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 4g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg