One Pan Pesto Chicken Tortellini
Juicy chicken thighs, cheese tortellini, asparagus, and sun-dried tomatoes tossed in basil pesto, all made in a single skillet.
Servings: 4
Calories: 410kcal
Ingredients
- 2 Tbsp olive oil
- 1 lb chicken thighs, boneless skinless, sliced
- 1/3 cup sun-dried tomatoes, chopped drained of oil
- 1 lb asparagus, trimmed and halved
- 20 oz cheese tortellini refrigerated
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- salt to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken thighs, season with salt, and add the chopped sun-dried tomatoes. Cook, stirring occasionally, until the chicken is golden brown and cooked through.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind. Add the asparagus, season with salt, and cook until tender, then transfer to a serving plate.
- Meanwhile, boil the tortellini according to the package instructions, then drain.
- Return the cooked chicken to the skillet and add the basil pesto. Stir gently to coat and reheat for a minute or two.
- Add the drained tortellini and the halved cherry tomatoes. Toss everything together until coated with the pesto, and season with more salt if needed.
- Spoon the chicken, tortellini, and cherry tomatoes onto plates alongside the asparagus. Serve warm.
Notes
Quantities are typical amounts for this style of one-pan pesto chicken tortellini, estimated from similar published recipes since the article text did not specify exact measurements.