One-Pan Pesto Chicken Tortellini with Veggies
This One-Pan Pesto Chicken Tortellini with Veggies combines tender chicken, fresh veggies, and comforting tortellini all in a single dish, making it a perfect weeknight meal that's both simple and satisfying.
Ingredients
Main Ingredients
- 2 tablespoons olive oil adds moisture and richness
- 1 lb chicken thighs, boneless and skinless, sliced into strips provides protein and heartiness
- to taste Salt enhances flavor
- ½ cup sun-dried tomatoes, drained of oil, chopped offers sweetness and depth
- 1 lb asparagus, ends trimmed, cut in half adds crunch and freshness
- ¼ cup basil pesto (or more to taste) brings aromatic flavor
- 1 cup cherry tomatoes, yellow and red, halved adds juiciness and acidity
- 1 cup tortellini, uncooked adds a delicious, comforting element
Instructions
Cooking
- Start by heating the olive oil in a large skillet over medium heat.
- Place the sliced chicken thighs into the skillet, seasoning them with salt, and sauté until golden and fully cooked.
- Add the sun-dried tomatoes to the pan and stir them in well.
- Next, add the asparagus to the skillet and combine everything by stirring gently.
- After a couple of minutes, stir in the basil pesto, ensuring it coats all ingredients evenly.
- Add the halved cherry tomatoes to the mixture.
- Finally, add the uncooked tortellini to the skillet, stirring gently to combine.
- Cover the skillet with a lid and let it cook to create steam for the tortellini.
- Once the tortellini is cooked to your desired firmness, give everything a gentle stir to mix.
Notes
Use a skillet with a lid to help steam the tortellini properly. Adjust the amount of pesto to suit your taste. Additional fresh basil can be a lovely garnish.
Nutrition
Serving: 1g
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