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Pesto Chicken Tortellini and Veggies

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3.9 from 83 reviews

This Pesto Chicken Tortellini and Veggies recipe features tender chicken thighs cooked with sun-dried tomatoes, fresh asparagus, and colorful cherry tomatoes, all tossed with flavorful basil pesto and tender tortellini. A vibrant Mediterranean-inspired main course that’s satisfying and packed with vegetables.

Ingredients

Scale

Chicken and Pesto Mixture

  • 2 tablespoons olive oil
  • 1 lb chicken thighs, boneless and skinless, sliced into strips
  • Salt, to taste
  • ½ cup sun-dried tomatoes, drained of oil and chopped
  • ¼ cup basil pesto (or more to taste)
  • 1 cup tortellini, uncooked

Vegetables

  • 1 lb asparagus, ends trimmed and cut in half
  • 1 cup cherry tomatoes, yellow and red, halved
  • Additional ¼ cup sun-dried tomatoes, drained and chopped (used with asparagus)

Instructions

  1. Heat Oil and Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt along with ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken a couple of times until fully cooked through.
  2. Remove Chicken: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind in the pan.
  3. Cook Asparagus: Add the trimmed and halved asparagus to the skillet along with the remaining ¼ cup of sun-dried tomatoes. Season generously with salt and cook on medium heat for 5-10 minutes until asparagus is tender but still crisp. Remove asparagus to a serving plate.
  4. Cook Tortellini: Meanwhile, cook tortellini according to the package instructions, then drain well.
  5. Heat Chicken with Pesto: Return the cooked chicken to the skillet and add ¼ cup of basil pesto. Stir well to coat the chicken, and cook on low-medium heat for 1-2 minutes until reheated. Remove from heat.
  6. Combine Ingredients: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine. Add more pesto if desired. Taste and season with additional salt as needed.
  7. Serve: Transfer the chicken, tortellini, and tomato mixture to the serving plate with the asparagus. Serve warm and enjoy your colorful Mediterranean dinner.

Notes

  • Sun-dried tomatoes add a rich, tangy flavor and can be adjusted according to taste.
  • Choose fresh asparagus that is firm and bright green for best results.
  • You can substitute chicken breasts if preferred; just adjust cooking time accordingly.
  • Use store-bought pesto for convenience or try making homemade basil pesto for extra flavor.
  • To keep the tortellini from sticking, toss them with a little olive oil after draining.
  • This dish pairs well with a light green salad or crusty bread.

Find it online: https://yumfoodusa.com/pesto-chicken-tortellini-and-veggies/