Pesto Chicken Tortellini

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Pesto Chicken Tortellini and Vegetables is a delicious and easy dish that brings together juicy chicken, fresh veggies, and cozy tortellini in a bright and flavorful pesto sauce. It’s a great family meal that’s sure to impress!

Why make this recipe

This recipe is perfect for busy weeknights when you want something quick but tasty. It only takes one pan and less than 30 minutes to cook, making cleanup a breeze! Plus, it’s full of vibrant colors and flavors that will make everyone at the table smile.

How to make Pesto Chicken Tortellini and Vegetables

Ingredients :

• 2 tablespoons olive oil
• 1 lb chicken thighs (boneless and skinless, sliced into strips)
• 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)

Pesto Chicken Tortellini and Veggies

• Author: Alora chef
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: One-Pan
• Cuisine: Italian-American
• Diet: Low Salt

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Description

A quick and flavorful one-pan meal featuring chicken thighs, tortellini, asparagus, cherry tomatoes, and sun-dried tomatoes tossed in basil pesto. Perfect for busy weeknights, this colorful dish takes less than 30 minutes to prepare with minimal cleanup.

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Ingredients

Scale 1x2x3x

• 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)
• 1/4 cup basil pesto (or more to taste)
• 1 cup cherry tomatoes (yellow and red, halved)
• 1 cup tortellini (uncooked)
• Optional: fresh basil and parmesan cheese for garnish

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Instructions

1. In a large skillet, heat 2 tablespoons of olive oil on medium heat.
2. Add sliced chicken thighs, seasoned with salt, and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices until cooked through.
3. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
4. Add asparagus, 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 asparagus is cooked through. Remove it to a serving plate.
6. Cook tortellini according to package instructions, and then drain.
7. Add cooked chicken back to the skillet and add basil pesto. Stir to coat and cook on low-medium heat for 1-2 minutes until heated through.
8. Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and 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.

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Notes

• You can use any type of tortellini you like, whether it’s cheese, spinach, or another favorite filling.
• Feel free to add other vegetables, like bell peppers or zucchini, based on your preference.
• For an extra kick, try adding a dash of red pepper flakes to the pesto sauce.
• You can switch out the chicken for shrimp or a plant-based protein if you want to change things up.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.
• Consider garnishing with extra basil or a sprinkle of parmesan cheese for added flavor.
• Pairs well with a side salad or crusty bread.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 95mg

Directions :

1. In a large skillet, heat 2 tablespoons of olive oil on medium heat.
2. Add sliced chicken thighs, seasoned with salt, and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices until cooked through.
3. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
4. Add asparagus, 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 asparagus is cooked through. Remove it to a serving plate.
6. Cook tortellini according to package instructions, and then drain.
7. Add cooked chicken back to the skillet and add basil pesto. Stir to coat and cook on low-medium heat for 1-2 minutes until heated through.
8. Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and 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.

How to serve Pesto Chicken Tortellini

Serve this dish warm, and consider garnishing with extra basil or a sprinkle of parmesan cheese on top for added flavor. It pairs nicely with a side salad or some crusty bread.

How to Store Pesto Chicken Tortellini and Vegetables

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or on the stove until warmed through.

Tips to make Pesto Chicken Tortellini

• You can use any type of tortellini you like, whether it’s cheese, spinach, or another favorite filling.
• Feel free to add other vegetables, like bell peppers or zucchini, based on your preference.
• For an extra kick, try adding a dash of red pepper flakes to the pesto sauce.

variation

You can switch out the chicken for shrimp or a plant-based protein if you want to change things up. This recipe is versatile and can easily adapt to fit your dietary needs.

FAQs

Can I use frozen tortellini?
Yes, you can use frozen tortellini. Just cook it according to the package instructions before adding it to the dish.

Can I make this ahead of time?
You can prep the ingredients ahead of time and store them in the fridge until you’re ready to cook, making it easy to whip up on a busy night.

What can I serve this with?
This dish goes well with a simple green salad, garlic bread, or even some roasted vegetables for a complete meal.