Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies , By Melissa C. Klein | Healthy Dinner Recipes Easy . 

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. 

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings 


• 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 


• 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. 

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