One-Pan Pesto Chicken Tortellini with Veggies
A cozy weeknight dish featuring tender chicken thighs, vibrant veggies, and creamy basil pesto combined with delightful tortellini, all cooked in one pan for easy cleanup.
Ingredients
Main ingredients
- 2 tablespoons olive oil For cooking the chicken
- 1 lb chicken thighs, boneless and skinless, sliced into strips Offers rich flavor and tenderness
- to taste salt Adjust as per preference
- ½ cup sun-dried tomatoes, drained of oil, chopped Adds sweetness and texture
- 1 lb asparagus, ends trimmed, cut in half For crunch and color
- ¼ cup basil pesto Use more for extra flavor
- 1 cup cherry tomatoes, yellow and red, halved Adds freshness
- 1 cup tortellini, uncooked Completes the dish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the sliced chicken thighs, seasoning them with salt. Cook until browned and no longer pink.
- Stir in the chopped sun-dried tomatoes and allow them to meld with the chicken for a couple of minutes.
- Add the asparagus, stirring until it softens slightly but retains its texture.
- Once tender, stir in the basil pesto, ensuring everything is well coated.
- Add the halved cherry tomatoes and warm through gently.
- Fold in the uncooked tortellini, stirring gently until well mixed, and cook until the tortellini is done.
Notes
Serve hot directly from the skillet or refrigerate for leftovers. This dish can also be paired with a light salad or crusty bread. Adjust seasoning as necessary.