Pesto Chicken Tortellini and Veggies – healthy, easy Mediterranean-style dinner. Sliced boneless, skinless chicken thighs are cooked with sun-dried tomatoes in olive oil and then 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, 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 recipe has lots of colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
- Well-balanced meal. This dish 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 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:
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.
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- 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
In a large skillet heat 2 tablespoons olive oil on medium heat.
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.
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
- Cook tortellini according to the package instructions, drain.
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.
Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
Season with more salt if needed.
Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.