Pesto Chicken Tortellini and Veggies
Pesto Chicken Tortellini and Veggies is a vibrant, Mediterranean-inspired dish that brilliantly combines tender chicken, flavorful tortellini, and an array of colorful vegetables all tossed in a creamy basil pesto sauce. Perfect for busy weeknights or special gatherings, this recipe comes together in just 40 minutes, making it a quick yet satisfying meal option. The ease of preparation paired with the delightful taste makes it a favorite for families and food lovers alike. Enjoy a plateful of this delicious pasta dish garnished with fresh basil and perhaps a sprinkle of Parmesan cheese for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 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)
- 1 lb asparagus (trimmed and halved)
- 1/4 cup basil pesto (or more to taste)
- 1 cup cherry tomatoes (halved)
- 1 cup tortellini (uncooked)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken thighs seasoned with salt along with chopped sun-dried tomatoes. Cook for 5-10 minutes until fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet but leave the oil.
- Add asparagus seasoned with salt and additional sun-dried tomatoes to the skillet; cook until tender, about 5-10 minutes.
- Prepare tortellini according to package instructions; drain when cooked.
- Return cooked chicken to the skillet and stir in basil pesto to coat evenly.
- Add drained tortellini and halved cherry tomatoes; mix gently.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 plate (approximately 335g)
- Calories: 487
- Sugar: 5g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 109mg