Pesto Chicken Tortellini and Veggies – solid, simple Mediterranean-style supper. Cut boneless, skinless chicken thighs are cooked with sun-dried tomatoes in olive oil. At that point, cooked chicken is joined with asparagus, cherry tomatoes, tortellini, and basil pesto!
PESTO CHICKEN TORTELLINI:
Speedy and solid formula. This formula utilizes 2 of my preferred fixings: basil pesto and tortellini – and you can purchase both in most markets. Which settles on this formula a solid decision for a brisk weeknight supper. Particularly when you don’t have that much time to cook. Simply get a few tortellini and basil pesto (in addition to chicken and veggies) in the store, and make this pesto chicken tortellini with veggies in 30 minutes!
Pressed with veggies. This simple chicken dish has heaps of brilliant vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
Well-adjusted feast. This chicken tortellini formula has veggies, solid oils (olive oil and basil pesto), protein (chicken), and a moderate measure of carbs (tortellini). A decent equalization of different fixings.
Mediterranean-style formula. Everything is liberally covered with basil pesto and olive oil, and this formula has heaps of vegetables – ideal for the Mediterranean eating regimen.
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- salt
- 1/2 cup sun-dried tomatoes drained of oil, chopped
- 1 lb asparagus ends trimmed, cut in half
- 1/4 cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
- In a large skillet heat 2 tablespoons olive oil on medium heat.
- Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
- Remove the chicken and the sun-dried from the skillet, leaving the oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
- Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
- Cook tortellini according to the package instructions, drain.
- Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
- Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
- Season with more salt if needed.
- Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.
