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Olivia Farnsworth

Easy Pesto Chicken Tortellini and Veggies Recipe

Enjoy a vibrant Mediterranean-inspired dish with this Easy Pesto Chicken Tortellini and Veggies recipe. Tender chicken thighs and colorful veggies like asparagus and cherry tomatoes come together, all coated in flavorful basil pesto for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 517
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken thighs boneless and skinless, sliced into strips
  • salt
  • ½ cup sun-dried tomatoes drained of oil, chopped
  • 1 lb asparagus ends trimmed, cut in half
  • ¼ cup basil pesto or use more
  • 1 cup cherry tomatoes yellow and red, halved
  • 1 cup tortellini uncooked

Method
 

  1. Warm the olive oil in a large skillet over medium heat.
  2. Sprinkle salt on the chicken strips and add them along with a quarter cup of chopped sun-dried tomatoes to the skillet. Cook for 5 to 10 minutes, turning the chicken occasionally until fully cooked.
  3. Transfer the chicken and sun-dried tomatoes out of the skillet, leaving the cooking oil inside.
  4. Add the trimmed and halved asparagus to the skillet, season generously with salt, and include another quarter cup of sun-dried tomatoes. Cook on medium heat for 5 to 10 minutes until the asparagus is tender. Then remove to a serving dish.
  5. Prepare the tortellini according to the package instructions and drain well.
  6. Return the cooked chicken to the skillet and mix in the basil pesto. Stir to coat the chicken evenly and warm over low-medium heat for 1 to 2 minutes. Remove from heat.
  7. Add the cooked tortellini and the halved cherry tomatoes into the skillet with the chicken. Stir everything gently to combine. Add extra pesto if desired.
  8. Taste and adjust salt as needed.
  9. Serve the chicken, tomatoes, and tortellini on a plate alongside the cooked asparagus.

Notes

  • Feel free to increase the amount of basil pesto for a more intense flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.