Pesto Chicken Tortellini and Veggies
This recipe makes use of 2 of my preferred ingredients: basil pesto and tortellini – and you can buy each in most grocery stores. Which makes this recipe a healthy preference for a fast weeknight dinner. Especially whilst you don’t have that much time to prepare dinner. Just buy a few tortellini and basil pesto (plus bird and greens) in the shop, and make this pesto fowl tortellini with vegetables in half-hour!
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- 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.
view full recipe at juliasalbum
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