Description
Pesto Chicken Tortellini and Veggies is a vibrant and satisfying dish that combines the rich flavors of tender chicken thighs, cheesy tortellini, and fresh vegetables. This 40-minute recipe features protein-packed chicken, colorful asparagus, and juicy cherry tomatoes tossed in aromatic basil pesto for a delightful Mediterranean twist. Whether you’re hosting friends or looking for a quick weeknight meal, this dish is sure to impress with its ease of preparation and delicious results. Serve it up for a wholesome family dinner that’s both nourishing and bursting with flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced
- ½ cup sun-dried tomatoes
- 1 lb asparagus, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1 cup uncooked tortellini
- ¼ cup basil pesto
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and sun-dried tomatoes; cook for 5-10 minutes until chicken is fully cooked. Remove from skillet.
- In the same skillet, add asparagus and remaining sun-dried tomatoes. Cook until tender (5-10 minutes), then transfer to a plate.
- Prepare tortellini according to package instructions; drain.
- Return chicken to skillet, add basil pesto, and stir to coat evenly. Heat for 1-2 minutes.
- Mix in cooked tortellini and cherry tomatoes; adjust seasoning if needed.
- Serve on plates with asparagus on the side; garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg