Description
This vibrant and flavorful Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh asparagus, sun-dried tomatoes, cherry tomatoes, and cheesy tortellini all tossed in a fragrant basil pesto sauce. Perfect for a wholesome and easy weeknight meal, this dish offers a balanced blend of protein, vegetables, and pasta, cooked quickly on the stovetop.
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 1 lb chicken thighs (boneless and skinless, sliced into strips)
- Salt, to taste
- 1/2 cup sun-dried tomatoes (drained of oil, chopped)
- 1 lb asparagus (ends trimmed, cut in half)
- 1 cup cherry tomatoes (yellow and red, halved)
Pasta and Sauce
- 1 cup tortellini (uncooked)
- 1/4 cup basil pesto (or more to taste)
Instructions
- Heat oil and cook chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt, and half of the chopped sun-dried tomatoes (1/4 cup). Cook for 5-10 minutes, turning the chicken slices a couple of times, until they are fully cooked through.
- Remove chicken and sun-dried tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the oil behind in the pan to preserve flavor.
- Sauté asparagus and remaining sun-dried tomatoes: Add the asparagus pieces seasoned generously with salt and the remaining 1/4 cup of sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender but still vibrant. Remove to a serving plate.
- Cook tortellini: Prepare the tortellini according to package instructions, then drain and set aside.
- Reheat chicken with pesto: Return the cooked chicken to the skillet. Stir in 1/4 cup basil pesto and cook on low-medium heat for 1-2 minutes until the chicken is warmed through and evenly coated with pesto. Remove from heat.
- Combine tortellini and tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine all ingredients. Add more pesto if desired for extra flavor.
- Final seasoning and serving: Taste and season with additional salt if needed. Plate the chicken, cherry tomatoes, and tortellini mixture alongside the sautéed asparagus for a complete meal.
- Optional pesto tip: For a fresh homemade flavor, try making your own basil pesto with a quick 20-minute recipe for a more vibrant and creamy sauce.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- Sun-dried tomatoes add a sweet and tangy depth; draining excess oil prevents greasiness.
- Cook tortellini just until al dente to avoid mushiness when combined with the other ingredients.
- Adjust the pesto quantity based on your preference for sauce richness and herb flavor.
- Asparagus can be substituted with green beans or broccoli for variation.
- Adding freshly grated Parmesan cheese as a topping enhances the dish’s richness.
