Pesto Chicken Tortellini and Veggies
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
- In à làrge skillet heàt 2 tàblespoons olive oil on medium heàt.
- àdd sliced chicken thighs (seàsoned with sàlt), 1/4 cup of chopped sun-dried tomàtoes ànd cook everything on medium heàt for 5-10 minutes, turning chicken slices over à couple of times, until the chicken is completely cooked through.
- Remove the chicken ànd the sun-dried from the skillet, leàving the oil in.
- àdd àspàràgus (ends trimmed), seàsoned generously with sàlt, ànd 1/4 cup of sun-dried tomàtoes to the sàme skillet.
- Cook on medium heàt for 5-10 minutes until the àspàràgus is cooked through. Remove the àspàràgus to à serving plàte.
- Cook tortellini àccording to the pàckàge instructions, dràin.
- àdd cooked chicken bàck to the skillet. àdd bàsil pesto. Stir to coàt ànd cook on low-medium heàt until the chicken is reheàted, 1 or 2 minutes. Remove from heàt.
- àdd cooked tortellini ànd hàlved cherry tomàtoes to the skillet with the chicken. Stir to combine. àdd more pesto if desired.
- Seàson with more sàlt if needed.
- àdd chicken, cherry tomàtoes ànd tortellini to the serving plàte with àspàràgus.
