RecipeCastle

The Pesto Chicken Tortellini and Veggies I Make Every Weeknight

The Pesto Chicken Tortellini and Veggies I Make Every Weeknight
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Calories
517 kcal
Carbs
26.00 g

Ingredients

  • 2 tablespoonsolive oil
  • 1 lbchicken thighs (boneless and skinless, sliced into strips)
  • to tastesalt
  • 1/2 cupsun-dried tomatoes (drained of oil, chopped)
  • 1 lbasparagus (ends trimmed, cut in half)
  • 1/4 cupbasil pesto
  • 1 cupcherry tomatoes (yellow and red, halved)
  • 1 cuptortellini (uncooked)

Instructions

  1. 1

    In a large skillet heat olive oil on medium heat.

  2. 2

    Add sliced chicken thighs (seasoned with salt) and cook until fully cooked through.

  3. 3

    Remove chicken and sun-dried tomatoes from the skillet.

  4. 4

    Add asparagus to the skillet and cook until tender.

  5. 5

    Cook tortellini according to package instructions, drain.

  6. 6

    Combine chicken, basil pesto, and cooked tortellini in the skillet and stir to combine.

  7. 7

    Serve with cherry tomatoes and asparagus.