Description
Chicken tortellini tossed with basil pesto, asparagus, sun-dried tomatoes, and juicy cherry tomatoes for a Mediterranean-style skillet dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced
- Salt
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, trimmed and halved
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup uncooked tortellini
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken, season with salt, and cook with half the sun-dried tomatoes until cooked through.
- Remove chicken from skillet and set aside.
- Add asparagus and remaining sun-dried tomatoes and cook until tender.
- Cook tortellini according to package instructions and drain.
- Return chicken to skillet and stir in pesto.
- Add tortellini and cherry tomatoes, stir to combine, and serve.
Notes
- Use extra pesto for a stronger basil flavor.
- Add tomatoes off heat to keep them juicy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 517
- Sugar: 9
- Sodium: 387
- Fat: 34
- Saturated Fat: 7
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 27
- Cholesterol: 122