Description
One-Pan Pesto Chicken with tortellini and vegetables is a Mediterranean skillet dinner packed with juicy chicken, basil pesto, asparagus, sun-dried tomatoes, and cherry tomatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs sliced into strips
- Salt to taste
- 1/2 cup sun-dried tomatoes drained and chopped
- 1 lb asparagus trimmed and cut in half
- 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 sliced chicken thighs seasoned with salt and half of the sun-dried tomatoes then cook 5 to 10 minutes until the chicken is cooked through
- Remove the chicken and sun-dried tomatoes while leaving the oil in the skillet
- Add asparagus and remaining sun-dried tomatoes and cook 5 to 10 minutes until asparagus becomes tender
- Cook tortellini according to package instructions then drain
- Return cooked chicken to the skillet and add basil pesto then cook for 1 to 2 minutes until heated through
- Add cooked tortellini and halved cherry tomatoes then stir to combine
- Taste and adjust salt if needed then serve together with asparagus
Notes
- Use quality basil pesto for the best flavor
- Cook tortellini separately to prevent excess moisture in the skillet
- Add extra pesto before serving for stronger herb flavor
- 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: 24
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 27
- Cholesterol: 122