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Colorful bowl of pesto chicken tortellini with asparagus, cherry tomatoes and sun-dried tomatoes, topped with fresh basil.
Alyssa

Pesto Chicken Tortellini and Veggies

Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Mediterranean
Calories: 517
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken thighs (boneless and skinless, sliced into strips)
  • to taste salt
  • 1/2 cup sun-dried tomatoes (drained of oil, chopped)
  • 1 lb asparagus (ends trimmed, cut in half)
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes (yellow and red, halved)
  • 1 cup tortellini (uncooked)

Method
 

  1. In a large skillet heat olive oil on medium heat.
  2. Add sliced chicken thighs (seasoned with salt) and cook until fully cooked through.
  3. Remove chicken and sun-dried tomatoes from the skillet.
  4. Add asparagus to the skillet and cook until tender.
  5. Cook tortellini according to package instructions, drain.
  6. Combine chicken, basil pesto, and cooked tortellini in the skillet and stir to combine.
  7. Serve with cherry tomatoes and asparagus.

Notes

Perfect for a Mediterranean-style dinner.