Description
Pesto Chicken Tortellini and Veggies is a vibrant, Mediterranean-inspired dish that combines tender chicken, cheesy tortellini, and an array of colorful vegetables, all enveloped in fragrant basil pesto. This recipe is not only visually appealing but also packed with flavor and nutrition. Perfect for busy weeknights or casual gatherings, it takes just 40 minutes to prepare.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced
- ½ cup sun-dried tomatoes, chopped
- 1 lb asparagus, trimmed and halved
- ¼ cup basil pesto (more if desired)
- 1 cup cherry tomatoes, halved
- 1 cup uncooked tortellini
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken and sun-dried tomatoes; season with salt. Cook for 5-10 minutes until chicken is cooked through. Remove from skillet.
- In the same skillet, add asparagus and remaining sun-dried tomatoes; cook for 5-10 minutes until tender-crisp. Remove from skillet.
- Cook tortellini according to package instructions; drain.
- Return chicken to the skillet; add pesto and stir well. Add cooked tortellini and cherry tomatoes; gently combine until heated through.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to swap out asparagus for other vegetables like zucchini or green beans based on your preference. For added richness, sprinkle freshly grated Parmesan cheese on top before serving.