Spring Pesto Chicken Tortellini and Veggies
Chicken Tortellini smothered with basil pesto and served with lots of veggies. A Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- tsp salt
- 1/2 cup sun-dried tomatoes drained of oil, chopped
- 1 lb asparagus ends trimmed, cut in half
- 1/4 cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
Instructions
- In a large skillet, heat 2 tablespoons of olive oil on medium heat.
- Add sliced chicken thighs, seasoned with salt, and cook for 5-10 minutes, turning the slices until completely cooked through.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in.
- Add asparagus, seasoned generously with salt, and cook for 5-10 minutes until tender.
- Transfer the asparagus to a serving plate.
- Cook tortellini according to the package instructions, then drain.
- Add cooked chicken back to the skillet, along with basil pesto, stirring to coat.
- Cook on low-medium heat until the chicken is reheated, about 1-2 minutes.
- Add cooked tortellini and halved cherry tomatoes, stirring to combine. Add more pesto if desired.
- Season with more salt if needed and plate the dish with asparagus.