Pesto Chicken, Tortellini, and Veggies

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 lb chicken breasts or thighs boneless and skinless, cubed
  • 1/2 cup sun-dried tomatoes drained of oil, sliced
  • 1 lb asparagus, ends trimmed and cut in half
  • 1 cup cherry tomatoes, halved
  • 1 cup tortellini uncooked

Directions:

  1. In a large skillet heat 1 tablespoons olive oil on medium heat.
  2. Add cubed chicken for 5-10 minutes, turning a couple of times until chicken is cooked through. Remove chicken from pan onto plate.
  3. Add 1 tablespoon olive oil, asparagus, sun-dried tomatoes, and salt & pepper, to taste. Cook on medium 5-10 minutes until asparagus is cooked through. Remove vegetables to plate with cooked chicken.
  4. Cook tortellini according to the package instructions, drain.
  5. Add cooked chicken back to the skillet. Add Basil pesto. Stir to coat.
  6. Add cooked tortellini, halved cherry tomatoes, and asparagus mixture to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  7. Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s