Pesto Chicken Tortellini and Veggies
Pesto Chicken Tortellini and Veggies is a vibrant, flavorful dish that’s perfect for both busy weeknights and special gatherings. Packed with tender chicken, colorful vegetables, and a creamy basil pesto sauce, this meal not only pleases the palate but also looks stunning on the plate. With just 20 minutes of cooking time, it’s an effortless way to bring Mediterranean flavors to your dinner table. Enjoy the delightful combination of grilled asparagus, sweet cherry tomatoes, and hearty tortellini in every bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs (sliced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 lb asparagus (trimmed and halved)
- 1 cup cherry tomatoes (halved)
- 1 cup uncooked tortellini
- 1/4 cup basil pesto
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken and chopped sun-dried tomatoes; cook for 5-10 minutes until the chicken is cooked through.
- Remove chicken from the skillet while keeping the oil.
- Add asparagus and additional sun-dried tomatoes to the skillet; cook for about 5-10 minutes until tender.
- Cook tortellini according to package instructions; drain.
- Return chicken to skillet with basil pesto; stir until combined.
- Gently mix in cooked tortellini and cherry tomatoes; adjust seasoning if needed.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg