Description
A vibrant and flavorful Pesto Chicken Tortellini with tender asparagus, juicy cherry tomatoes, and sun-dried tomatoes, all brought together in a quick skillet sauté. This easy 40-minute recipe blends protein, fresh vegetables, and aromatic pesto for a balanced, satisfying Italian-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced chicken thighs seasoned with salt and 1/2 cup chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, turning chicken until cooked through.
- Set Aside Chicken Mixture: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind for the next step.
- Sauté the Asparagus: Add 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 5-10 minutes until tender. Transfer asparagus to a serving plate.
- Cook the Tortellini: While vegetables cook, prepare tortellini according to package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir to coat the chicken. Warm over low-medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add cooked tortellini and halved cherry tomatoes to the skillet with chicken and pesto. Gently stir to combine. Add more pesto if desired and adjust salt to taste.
- Serve: Serve the combined chicken, cherry tomatoes, and tortellini alongside the cooked asparagus on a plate. Enjoy warm.
Notes
- You can use store-bought pesto or homemade for more vibrant flavor.
- To save time, cook tortellini while sautéing asparagus.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Add extra sun-dried tomatoes to the asparagus sauté for a richer taste.
- This dish can be made gluten-free by using gluten-free tortellini.
