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One-Pan Pesto Chicken, Tortellini, and Veggies

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One-Pan Pesto Chicken, Tortellini, and Veggies – healthy, easy-to-make Mediterranean-style dinner that is good for you and it tastes like comfort food!

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This easy chicken dinner is packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes, combined with the delicious cheese tortellini.   Everything is generously smothered with basil pesto and olive oil.   I love how well-balanced this dish turned out to be thanks to the combination of the veggies, healthy oils (olive oil and basil pesto), protein (chicken), and a moderate amount of carbs (tortellini).

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Everything is cooked in one pan – which means quick and easy clean up after you’re done eating this deliciousness!

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One-Pan Pesto Chicken, Tortellini, and Veggies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

One-Pan Pesto Chicken, Tortellini, and Veggies

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs, boneless and skinless, sliced into strips
  • salt
  • 1/3 cup sun-dried tomatoes, drained of oil, chopped
  • 1 pound asparagus, ends trimmed, cut in half
  • 1/4 cup basil pesto or more, to taste
  • 1 cup cherry tomatoes, yellow and red, halved
  • 1 cup uncooked tortellini

Instructions

  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.
  2. Remove the chicken and sun-dried from the skillet, leaving the oil in.
  3. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
  4. Cook tortellini according to the package instructions, drain.
  5. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. Add tortellini, halved cherry tomatoes, mix with the pesto and the chicken. Add more pesto if desired. Taste, and add more salt if needed. Add chicken and tomatoes and tortellini to the serving plate with asparagus.
http://juliasalbum.com/2017/04/one-pan-pesto-chicken-tortellini-and-veggies/

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{ 12 comments… add one }
  • Barbara Hills May 25, 2017, 3:55 pm

    Chicken and veggies are one of my favorite combos, put that along with being a one-pan recipe… Boom, you win my heart.

  • Tyna June 10, 2017, 11:16 pm

    Can you make this in a crockpot?

    • Crissy June 12, 2017, 2:11 pm

      This doesn’t look like it would work in the crock pot because there’s not enough liquid. I’m trying this recipe tonight on the stovetop, looks delicious.

  • Crissy June 13, 2017, 8:39 pm

    This was so yummy! I bought a pesto that I hate, so I didn’t end up using it. I substituted italian dressing and added garlic and crushed red pepper to the dish. I loved how colorful and delicious this was. It goes in the definite make again recipes!

  • Teresa July 20, 2017, 10:35 am

    I made this last nite was so delicious my family couldn’t get enough of it

  • Rebecca August 4, 2017, 10:17 pm

    This was very good!

    • Julia November 3, 2017, 8:23 pm

      So happy to hear that! 🙂

  • Lois Murphy August 11, 2017, 9:39 am

    This was a winner!!! Delicious and easy peasy to put together!!

    • Julia November 3, 2017, 7:48 pm

      So glad you liked it! 🙂

  • Kim Morcom August 14, 2017, 6:57 pm

    This was delicious! Wish you had nutritional value and calorie count included though.

    • Julia November 3, 2017, 7:33 pm

      Thank you! I am glad you liked it!

  • debbie September 2, 2017, 7:16 am

    not a one pan dinner, the tortellini is cooked separately in boiling water according to the package directions

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