Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies – healthy, easy Mediterranean-style dinner. Sliced boneless, skinless chicken thighs are cooked with sun-dried tomatoes in olive oil. Then, cooked chicken is combined with asparagus, cherry tomatoes, tortellini, and basil pesto!

Pesto chicken tortellini:

• Quick and healthy recipe. This recipe uses 2 of my favorite ingredients: basil pesto and tortellini – and you can buy both in most grocery stores. Which makes this recipe a healthy choice for a quick weeknight dinner.  Especially when you don’t have that much time to cook.   Just buy some tortellini and basil pesto (plus chicken and veggies) in the store, and make this pesto chicken tortellini with veggies in 30 minutes!
• Packed with veggies.  This easy chicken dish has lots of colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
• Well-balanced meal.  This chicken tortellini recipe has veggies, healthy oils (olive oil and basil pesto), protein (chicken), and a moderate amount of carbs (tortellini).  A good balance of various ingredients.
• Mediterranean-style recipe.   Everything is generously smothered with basil pesto and olive oil, and this recipe has lots of vegetables – perfect for the Mediterranean diet.

How to make chicken tortellini with veggies:

1) Add 1 pound of sliced skinless and boneless chicken thighs (seasoned with salt), 2 tablespoons olive oil, and 1/4 cup of sun-dried tomatoes to a large skillet.

2) Cook on medium heat for 5-10 minutes, until the chicken is completely cooked through.

3) Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in.

4) Add 1 pound of asparagus (ends trimmed), seasoned with salt, 1/4 cup of sun-dried tomatoes to the same skillet.

5) Cook on medium heat for 5-10 minutes until the asparagus is cooked through.

6) Cook 1 cup tortellini according to the package instructions, drain.

7) In the same skillet combine cooked chicken, cooked asparagus, cooked tortellini, and halved cherry tomatoes.

8) Mix everything with 1/4 cup of basil pesto on low-medium heat until the chicken is reheated, 1 or 2 minutes.

Other chicken tortellini recipes:

• Creamy Chicken, Asparagus, and Bacon Tortellini
• Chicken and Zucchini Basil Pesto Tortellini

4.97 from 27 votes

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Pesto Chicken Tortellini and Veggies

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.  

Course: Main Course

Cuisine: Mediterranean

Servings: 4 servings

Calories: 517 kcal

Author: Julia

Ingredients

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

Instructions

1. In a large skillet heat 2 tablespoons olive oil on medium heat.  

2. Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.

3. Remove the chicken and the sun-dried from the skillet, leaving the oil in.

4. Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.  

5. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.

6. Cook tortellini according to the package instructions, drain.

7. Add cooked chicken back to the skillet.   Add basil pesto.  Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. 

8. Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken.  Stir to combine.  Add more pesto if desired.

9. Season with more salt if needed.  

10. Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.

Nutrition Facts

Pesto Chicken Tortellini and Veggies

Amount Per Serving

Calories 517 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 7g 35%

Cholesterol 122mg 41%

Sodium 387mg 16%

Potassium 1013mg 29%

Total Carbohydrates 26g 9%

Dietary Fiber 5g 20%

Sugars 9g

Protein 27g 54%

Vitamin A 31.2%

Vitamin C 24.5%

Calcium 11.8%

Iron 30.3%

* Percent Daily Values are based on a 2000 calorie diet.