Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies

Use sun-dried tomatoes drained of oil and chopped; the total 1/2 cup is used in two additions (1/4 cup with chicken, 1/4 cup with asparagus). Cook asparagus until just tender to keep a crisp texture; season generously with salt as directed. Cook tortellini according to its package directions and drain well before adding. Stir pesto into the chicken off direct high heat and add more to taste. You can use homemade basil pesto if preferred. Serve components together on a platter with asparagus as shown. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat; add a splash of water or olive oil if needed.

Time: Prep: 20 mins, Cook: 20 mins, Total: 40 mins

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs (boneless and skinless, sliced into strips)
  • salt
  • 1/2 cup sun-dried tomatoes (drained of oil, chopped)
  • 1 pound 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

  1. In a large skillet heat 2 tablespoons olive oil on medium heat.
  2. Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook on medium heat for 5–10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
  3. Remove the chicken and the sun-dried from the skillet, leaving the oil in.
  4. Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
  5. Cook on medium heat for 5–10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
  6. Cook tortellini according to the package instructions; drain.
  7. Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1–2 minutes. Remove from heat.
  8. Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  9. Season with more salt if needed.
  10. Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.
  11. Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.

Original recipe source