Description
This Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh asparagus, sun-dried tomatoes, and cherry tomatoes with flavorful basil pesto, all tossed with tender cooked tortellini for a quick, delicious, and colorful weeknight meal ready in just 40 minutes.
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 use more if desired)
Instructions
- Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for cooking the chicken and vegetables.
- Cook Chicken and Sun-Dried Tomatoes: Add the sliced chicken thighs, seasoned with salt, along with 1/4 cup of the chopped sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes, turning the chicken slices a couple of times, until the chicken is fully cooked through.
- Remove Chicken: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the flavored oil behind in the pan.
- Cook Asparagus and Remaining Sun-Dried Tomatoes: Add the trimmed asparagus and the remaining 1/4 cup of chopped sun-dried tomatoes to the skillet. Season generously with salt and cook on medium heat for 5-10 minutes until the asparagus is tender yet slightly crisp. Remove the asparagus to a serving plate.
- Cook Tortellini: Prepare the tortellini according to the package instructions, typically boiling until tender, then drain well.
- Reheat Chicken with Pesto: Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly and warm through on low-medium heat for 1-2 minutes. Remove the skillet from the heat.
- Combine Tortellini and Cherry Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine all the ingredients, adding more pesto if desired for extra flavor.
- Season to Taste: Taste the mixture and season with additional salt if needed to balance the flavors.
- Serve: Add the chicken, tortellini, and cherry tomato mixture to the plate with the cooked asparagus and serve immediately.
- Optional Pesto Tip: To enhance the dish, consider making your own basil pesto from scratch with this super flavorful and creamy 20-minute Homemade Basil Pesto recipe.
Notes
- Use boneless, skinless chicken thighs for a juicy and flavorful protein that cooks quickly.
- Sun-dried tomatoes add a tangy, concentrated tomato flavor; be sure to drain excess oil before chopping.
- Trim asparagus ends and cut them in half for easy cooking and eating.
- Tortellini can be fresh or dried; adjust cooking time accordingly based on package instructions.
- Adjust the amount of basil pesto to your taste preference; more pesto adds richness and herbaceousness.
- Season with salt gradually and taste as you go to ensure balanced seasoning.
- This dish is best served fresh to enjoy the contrast of warm pasta and veggies with tender chicken.
