Pesto Chicken with Tortellini and Veggies
A quick and flavorful one-pan meal featuring chicken, tortellini, and fresh vegetables, all coated in basil pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1/2 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 1 cup asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 8 ounces tortellini
- 1/2 cup basil pesto
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken thighs and cook until browned and cooked through.
- Stir in sun-dried tomatoes and cook for an additional 2-3 minutes.
- Add asparagus and cherry tomatoes, cooking until just tender.
- Meanwhile, prepare tortellini according to package instructions.
- Drain tortellini and add to the skillet with the chicken and vegetables.
- Stir in basil pesto until everything is evenly coated.
- Serve warm.
Notes
This meal is great for leftovers, and it easily adapts to whatever vegetables you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://voxrecipes.com/pesto-chicken-tortellini-veggies/