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–+ servings
Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies for a Quick Dinner Fix

Enjoy a quick and easy Pesto Chicken Tortellini and Veggies meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 pound Boneless Skinless Chicken Thighs Can use chicken breast for a leaner option.
  • 1 teaspoon Salt Use kosher or sea salt for better texture.
For the Veggies
  • 1/2 cup Sun-Dried Tomatoes Can substitute fresh tomatoes.
  • 1 cup Asparagus Can substitute with broccoli or green beans.
  • 1 cup Cherry Tomatoes Can use grape tomatoes instead.
For the Pasta
  • 1 package Tortellini (uncooked) Cheese-stuffed or vegetable options are great.
For the Sauce
  • 1 cup Basil Pesto Store-bought or homemade.

Equipment

  • large skillet
  • pot for boiling

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes until shimmering.
  2. Add the seasoned boneless skinless chicken thighs, along with 1/2 cup of sun-dried tomatoes, to the skillet. Sauté for 5-10 minutes until the chicken is golden brown.
  3. Once the chicken is thoroughly cooked, carefully remove it along with the sun-dried tomatoes and set aside.
  4. In the same skillet, add 1 cup of chopped asparagus seasoned with a pinch of salt and sauté for about 5-10 minutes.
  5. Bring a separate pot of salted water to a boil. Cook the tortellini according to package instructions, usually around 3-5 minutes for fresh tortellini.
  6. Return the cooked chicken and sun-dried tomatoes to the skillet with the sautéed asparagus. Add 1 cup of basil pesto and toss together over medium heat.
  7. Gently fold in the cooked tortellini and 1 cup of halved cherry tomatoes, stirring gently.
  8. Taste and adjust seasoning with salt as needed. Serve hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This dish is best served fresh but can be stored in an airtight container for up to 3 days in the fridge.

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