Description
Indulge in the delightful flavors of Pesto Chicken Tortellini and Veggies, a vibrant Mediterranean-inspired dish that transforms any weeknight dinner into a culinary treat. This recipe brings together juicy chicken thighs, cheese-filled tortellini, and a colorful medley of fresh vegetables like asparagus and cherry tomatoes, all harmoniously coated in rich basil pesto. In just 40 minutes, you can create a satisfying meal that’s not only simple to prepare but also bursting with nutrition and flavor. Perfect for busy evenings or casual gatherings with friends, this dish is sure to impress everyone at your table!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- ½ cup sun-dried tomatoes
- 1 lb asparagus
- 1 cup cherry tomatoes
- 1 cup uncooked tortellini
- ¼ cup basil pesto
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced chicken thighs seasoned with salt and sun-dried tomatoes. Cook for 5-10 minutes until fully cooked. Remove from skillet.
- In the same skillet, add asparagus with salt and remaining sun-dried tomatoes. Cook for about 5 minutes until tender-crisp. Remove from skillet.
- Prepare tortellini according to package instructions; drain and set aside.
- Return chicken to the skillet with basil pesto; stir to combine and warm through for about 2 minutes.
- Add cooked tortellini and halved cherry tomatoes; mix well before serving on a plate alongside asparagus.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg