Description
A vibrant and flavorful Pesto Chicken Tortellini with fresh asparagus, sun-dried tomatoes, and cherry tomatoes. This quick skillet meal combines tender chicken thighs sautéed with sun-dried tomatoes, crisp asparagus, and cheese-filled tortellini tossed in fragrant basil pesto for a satisfying and colorful dinner ready in 40 minutes.
Ingredients
Scale
Chicken and Sun-Dried Tomatoes
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
Vegetables
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- Additional 1/4 cup chopped sun-dried tomatoes (optional)
Pasta and Sauce
- 1 cup uncooked tortellini
- 1/4 cup basil pesto (plus more as desired)
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: Heat olive oil in a large skillet over medium heat. Season chicken strips with salt and add them along with 1/2 cup chopped sun-dried tomatoes. Cook, stirring occasionally and turning the chicken, for 5-10 minutes until the chicken is fully cooked through.
- Set Aside Chicken Mixture: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the olive oil in the pan for the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and add an optional 1/4 cup chopped sun-dried tomatoes if desired. Cook over medium heat for 5-10 minutes until asparagus is tender but still crisp. Transfer asparagus to a serving plate.
- Cook the Tortellini: While the asparagus cooks, boil the tortellini according to package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return the chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir to coat the mixture. Warm over low to medium heat for 1-2 minutes until heated through, then remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Gently stir to combine, adding more pesto if desired and adjusting salt to taste.
- Serve: Plate the chicken, cherry tomatoes, and tortellini mixture alongside the sautéed asparagus. Serve warm and enjoy this colorful, flavorful dish.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to stay juicier.
- If you want a vegetarian version, omit chicken and increase vegetables and pesto slightly.
- Use fresh basil pesto or store-bought; homemade will enhance the flavor.
- Make sure not to overcook asparagus to maintain a good crunch and vibrant color.
- Feel free to add Parmesan cheese when serving for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
