Description
Indulge in the deliciousness of Pesto Chicken Tortellini and Veggies, a vibrant and nutritious meal perfect for any occasion. This one-pan dish combines tender chicken thighs, colorful vegetables, and al dente tortellini all coated in a rich basil pesto. In just 40 minutes, you can create a delightful dinner that’s quick enough for busy weeknights yet impressive enough for gatherings. The blend of fresh asparagus, juicy cherry tomatoes, and sun-dried tomatoes not only elevates the flavor but also creates a stunning presentation on your table. Enjoy this Mediterranean-inspired dish that’s hearty, healthy, and versatile—perfectly suited for meal prep or family dinners!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs (sliced)
- Salt to taste
- 1/2 cup sun-dried tomatoes (chopped)
- 1 lb asparagus (trimmed and halved)
- 1/4 cup basil pesto (or to taste)
- 1 cup cherry tomatoes (halved)
- 1 cup tortellini (uncooked)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken thighs seasoned with salt and chopped sun-dried tomatoes; cook until chicken is no longer pink (5–10 minutes).
- Remove chicken from skillet; set aside.
- In the same skillet, add asparagus seasoned with salt; cook until tender (5–10 minutes) and transfer to a serving plate.
- Cook tortellini according to package instructions; drain.
- Return chicken to the skillet, stir in basil pesto until coated and heated through (1–2 minutes).
- Mix in cooked tortellini and halved cherry tomatoes; adjust seasoning as needed.
- Serve alongside asparagus.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 490
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 95mg