Why make this recipe
Pesto Chicken Tortellini and Veggies is a delightful dish that combines tender chicken, fresh vegetables, and flavorful tortellini all brought together with aromatic pesto. This recipe is not only easy to make but also packs a punch of flavor, making it perfect for weeknight dinners. It’s a great way to enjoy a variety of vegetables and can be adjusted to suit your taste.
How to make Pesto Chicken Tortellini and Veggies
Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken thighs (boneless and skinless, sliced into strips)
- Salt
- 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)
Directions:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken thighs seasoned with salt and 1/4 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally until fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, keeping the oil in the pan.
- Add the asparagus, seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the skillet. Cook for 5-10 minutes until the asparagus is tender. Remove the asparagus to a serving plate.
- Cook the tortellini according to the package instructions, then drain.
- Return the cooked chicken to the skillet. Add basil pesto and stir to coat. Cook on low-medium heat for 1-2 minutes until the chicken is heated through.
- Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and add more pesto if desired. Season with additional salt if necessary.
- Serve the chicken, cherry tomatoes, and tortellini on a plate alongside the asparagus.
Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
How to serve Pesto Chicken Tortellini and Veggies
Serve this dish warm, on a large plate or in a bowl. You can garnish it with additional pesto or a sprinkle of Parmesan cheese for added flavor. It pairs nicely with a simple green salad or crusty bread.
How to store Pesto Chicken Tortellini and Veggies
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it in a skillet or microwave until heated through.
Tips to make Pesto Chicken Tortellini and Veggies
- Make sure to cut the chicken into even pieces for uniform cooking.
- Feel free to swap in any vegetables you have on hand, such as bell peppers or zucchini.
- If you want a creamier dish, you can add a splash of cream or some grated cheese when mixing the ingredients.
Variation
You can easily make this dish vegetarian by substituting the chicken with more vegetables or tofu. You could also use a different type of pesto, such as sun-dried tomato pesto, for a different flavor twist.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute tortellini with any pasta you prefer, such as fusilli or penne.
2. Is there a way to make this dish gluten-free?
Yes! Use gluten-free tortellini and ensure that the other ingredients are gluten-free as well.
3. Can I make this recipe ahead of time?
Yes, you can prep the ingredients a day in advance and cook it just before serving for the best freshness.
4. What should I serve with Pesto Chicken Tortellini and Veggies?
This dish pairs well with a light salad, garlic bread, or steamed vegetables for a complete meal.
Pesto Chicken Tortellini and Veggies
Ingredients
Method
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken thighs seasoned with salt and 1/4 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally until fully cooked.
- Remove the chicken and sun-dried tomatoes from the skillet, keeping the oil in the pan.
- Add the asparagus, seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the skillet. Cook for 5-10 minutes until the asparagus is tender. Remove the asparagus to a serving plate.
- Cook the tortellini according to the package instructions, then drain.
- Return the cooked chicken to the skillet. Add basil pesto and stir to coat. Cook on low-medium heat for 1-2 minutes until the chicken is heated through.
- Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and adjust seasoning with more pesto and additional salt if necessary.
- Serve the chicken, cherry tomatoes, and tortellini on a plate alongside the asparagus.