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.
Ingredients
Scale
- 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
Instructions
- In a large skillet, heat 2 tablespoons of olive oil on medium heat.
- 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.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
- Add asparagus, seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
- Cook on medium heat for 5-10 minutes until asparagus is cooked through. Remove it to a serving plate.
- Cook tortellini according to package instructions, and then drain.
- 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.
- Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and add more pesto if desired.
- Season with more salt if needed.
- Add chicken, cherry tomatoes, and tortellini to the serving plate with asparagus.
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.
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