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.