Pesto Chicken Tortellini and Veggies
Ingredients
Scale
Here’s the complete list of ingredients, with precise measurements:
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt (to taste, for seasoning chicken and asparagus)
- ½ cup sun-dried tomatoes, drained of oil, chopped (divided: 1/4 cup with chicken, 1/4 cup with asparagus)
- 1 lb asparagus, ends trimmed, cut in half
- ¼ cup basil pesto (or use more, to taste)
- 1 cup cherry tomatoes, yellow and red, halved
- 1 cup tortellini, uncooked (Note: 1 cup dry tortellini is unusual, usually sold by weight e.g., 9oz or 1lb pkg. Assume a standard small package ~9oz dry or ~1lb fresh)
- (Implied: Salt for pasta water)
These quantities yield about 4 servings.
Prep all ingredients before starting the cooking process
Instructions
Let’s cook this flavorful skillet meal step-by-step:
1. Cook Chicken & Sun-Dried Tomatoes:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced chicken thighs (seasoned generously with salt and pepper). Add 1/4 cup of the chopped sun-dried tomatoes.
- Cook on medium heat for 5-10 minutes, turning the chicken slices over a couple of times, until the chicken is completely cooked through and lightly browned.
- Remove the cooked chicken and sun-dried tomatoes from the skillet using a slotted spoon, leaving the oil behind. Set aside on a plate.
2. Cook Asparagus & Sun-Dried Tomatoes:
- Add the trimmed and cut asparagus pieces to the same skillet. Season generously with salt. Add the remaining 1/4 cup of chopped sun-dried tomatoes.
- Cook on medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender-crisp (bright green with a slight bite).
- Remove the asparagus and sun-dried tomatoes to a serving plate or platter. Keep warm. (This will be the base for serving).
3. Cook Tortellini:
- While the vegetables cook (or just after), bring a separate pot of salted water to a boil.
- Cook the tortellini according to the package instructions until al dente. Drain well.
4. Combine Chicken, Pesto & Tortellini:
- Return the cooked chicken mixture to the now empty skillet.
- Add the basil pesto. Stir to coat the chicken thoroughly. Cook over low-medium heat just until the chicken is reheated, about 1 or 2 minutes. Remove from heat.
- Add the drained, cooked tortellini and the halved fresh cherry tomatoes to the skillet with the pesto chicken. Stir gently to combine everything. Add more pesto at this stage if desired for a stronger flavor or saucier consistency.
5. Season and Assemble:
- Taste the chicken and tortellini mixture and season with more salt and pepper if needed.
- Add the chicken, cherry tomatoes, and tortellini mixture to the serving plate, arranging it over or alongside the cooked asparagus.
6. Serve:
- Serve immediately while hot.
Cooking components separately maintains their distinct textures!
Find it online: https://cookupjoy.com/pesto-chicken-tortellini-and-veggies/