Description
Mediterranean-style pesto chicken tortellini tossed with asparagus, cherry tomatoes, and sun-dried tomatoes for a colorful, flavor-packed dinner.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1/4 cup basil pesto (or more to taste)
- 1 cup cherry tomatoes (yellow and red), halved
- 1 cup tortellini, uncooked
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced chicken thighs seasoned with salt and 1/4 cup chopped sun-dried tomatoes. Cook for 5–10 minutes, turning occasionally, until the chicken is fully cooked.
3. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
4. Add asparagus and the remaining 1/4 cup sun-dried tomatoes to the skillet. Season generously with salt and cook for 5–10 minutes until the asparagus is tender. Remove to a serving plate.
5. Cook tortellini according to package instructions and drain.
6. Return the cooked chicken to the skillet and add basil pesto. Stir to coat and cook over low-medium heat for 1–2 minutes until warmed through.
7. Add the cooked tortellini and halved cherry tomatoes to the skillet and stir to combine. Add more pesto if desired.
8. Season with additional salt if needed and serve with the asparagus.
Notes
Use refrigerated or frozen tortellini depending on preference.
Add extra pesto for a stronger basil flavor.
You can substitute chicken breast for chicken thighs if desired.
Freshly grated Parmesan makes a great optional topping.