Description
This vibrant and flavorful Pesto Chicken Tortellini and Veggies recipe features tender chicken thighs sautéed with sun-dried tomatoes, fresh asparagus, and cherry tomatoes, all tossed together with cheesy tortellini and fragrant basil pesto. Ready in just 40 minutes, it’s a colorful, satisfying meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken & Sundried Tomatoes
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained and chopped
Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta & Sauce
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto (plus extra as desired)
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the sliced chicken thighs with salt, then add them to the skillet along with 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally and flipping the chicken until it is fully cooked through.
- Set Aside Chicken Mixture: Remove the cooked chicken and sun-dried tomatoes from the skillet and set aside, leaving the oil in the skillet for the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt. If desired, add another 1/4 cup of chopped sun-dried tomatoes. Cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender. Transfer asparagus to a serving plate.
- Cook the Tortellini: While the asparagus cooks, prepare the tortellini according to the package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return the chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir well to coat the chicken. Warm the mixture over low-medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Gently stir to combine everything thoroughly, adding extra pesto if desired and adjusting salt to taste.
- Serve: Transfer the chicken, cherry tomato, and tortellini mixture onto the plate with the cooked asparagus. Serve warm and enjoy this colorful, delicious, and balanced meal.
Notes
- Use fresh basil pesto for the best flavor, but store-bought works well too.
- You can substitute chicken breasts if preferred, just adjust cooking time accordingly.
- For a vegetarian option, replace chicken with sautéed mushrooms or tofu.
- Make sure to not overcook the tortellini; cook until al dente following the package instructions.
- Reserve some pasta water to thin the pesto sauce if it becomes too thick.
- Feel free to add more veggies, such as bell peppers or spinach, to increase nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
