Pesto Chicken, Tortellini, and Veggies


  • 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


  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!

Air Fryer Chicken Wings


  • Nonstick cooking Spray, for basket (I use Avocado because it has a high smoking point)
  • 2 lbs chicken wings, split at the joint and tips removed
  • Kosher Salt
  • 4 Tablespoons unsalted butter
  • 1/2 cup hot sauce, such as Frank’s Red-Hot
  • Ranch or blue cheese dressing, for serving


1. Pre-heat air fryer to 360 degrees. Meanwhile, Pat the chicken wings dry and sprinkle generously with salt. Spray the air frying basket with cooking spray. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing along sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

2. Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.

3. Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

*Cooking recipe works for any flavor sauce you would like to use.

~Recipe from Food Network

Easy Sesame Chicken

Prep time: 10 minutes
Cook time: 15 minutes


  • Chicken
    • 1 large egg
    • 2 Tbsp cornstarch
    • 1 pinch each salt & pepper
    • 1 lb boneless, skinless chicken thighs
    • 2 Tbsp vegetable oil (for frying)
  • Sauce
    • 2 Tbsp soy sauce
    • 1 Tbsp water
    • 1/2 Tbs toasted sesame oil
    • 1 1/2 Tbsp brown sugar
    • 1 1/2 Tbsp rice vinegar
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced
    • 2 Tbsp sesame seeds
    • 1 Tbsp cornstarch
  • For Serving
    • 4 cups cooked jasmine rice
    • 2 whole green onions


  1. In a bowl, whisk the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
  2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
  3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger & garlic with a small-holed cheese grater).
  4. When the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
  5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

*I used chicken breast rather than thighs.

*Gluten Free Substitute for Soy Sauce: Liquid Aminos

Recipe via