Pesto Chicken Tortellini and Veggies Recipe
A delicious and easy-to-make recipe for Pesto Chicken Tortellini and Veggies, combining tender chicken, flavorful sun-dried tomatoes, crisp asparagus, and cheesy tortellini, all coated in a vibrant basil pesto sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mediterranean
- Diet: Diabetic
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- salt
- ½ cup sun-dried tomatoes, drained of oil, chopped
For the Veggies and Pasta:
- 1 lb asparagus, ends trimmed, cut in half
- ¼ cup basil pesto, or more to taste
- 1 cup cherry tomatoes, yellow and red, halved
- 1 cup tortellini, uncooked
Instructions
- In a large skillet, heat 2 tablespoons olive oil on medium heat. Add sliced chicken thighs (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes until chicken is fully cooked.
- Remove chicken and sun-dried tomatoes. Add asparagus (seasoned with salt) and remaining sun-dried tomatoes to the skillet. Cook for 5-10 minutes until asparagus is tender. Remove to a serving plate.
- Cook tortellini according to package instructions. Add cooked chicken back to the skillet, stir in basil pesto, and cook until heated through. Add tortellini and cherry tomatoes, stir to combine. Season with salt if needed.
- Serve the chicken, cherry tomatoes, and tortellini with asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 9g
- Sodium: 387mg
- Fat: 34g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 122mg
