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!

Spring Quinoa Side

Ingredients:

  • 2 cups dry quinoa
  • 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
  • 1 medium red onion, diced
  • 1 zucchini, chopped
  • 5 ounces grape tomatoes, halved
  • 1 teaspoon olive oil
  • 2 teaspoons garlic powder
  • salt & pepper, to taste

Directions:

  1. Cook quinoa following package directions, set aside.
  2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
  3. Add zucchini &grape tomatoes and saute for 3 minutes.
  4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
  5. Can be served warm or cold.

~Recipe from Mikaila