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Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies for Quick Comfort Food

Enjoy a vibrant Pesto Chicken Tortellini and Veggies dish, combining chicken, tortellini, and fresh vegetables in a quick cook time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Cooking
  • 2 tablespoons olive oil Add flavor and moisture, can substitute with avocado oil.
  • 1 lb chicken thighs (boneless, skinless, sliced into strips) Primary protein source, can swap for chicken breast or turkey.
  • Salt Essential for seasoning, adjust according to taste.
For the Vegetables
  • ½ cup sun-dried tomatoes (drained and chopped) Provides sweet and tangy flavor, can substitute with fresh tomatoes.
  • 1 lb asparagus (ends trimmed, cut in half) Adds crunch and nutritious value, green beans can be an alternative.
  • 1 cup cherry tomatoes (halved) Adds sweetness and acidity, any small tomato variety can be substituted.
For the Sauce & Pasta
  • ¼ cup basil pesto Key flavor component, can use homemade or store-bought.
  • 1 cup tortellini (uncooked) Serves as carbohydrate base, can opt for whole wheat or gluten-free.

Equipment

  • Large Skillet
  • Pot
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chicken thighs and sun-dried tomatoes to the skillet; cook for 5-10 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.
  3. In the same skillet, add 1 lb asparagus seasoned with salt; sauté for 5-10 minutes until bright green and tender yet crisp.
  4. Boil salted water and cook 1 cup tortellini according to package instructions until al dente, typically 2-4 minutes.
  5. Return the chicken and tomatoes to the skillet, reduce heat, and stir in ¼ cup basil pesto, allowing it to warm for 1-2 minutes.
  6. Add drained tortellini and halved cherry tomatoes to the skillet, gently folding to combine and heat through for another 2-3 minutes.
  7. Remove from heat and serve the chicken and tortellini mixture over the sautéed asparagus on a serving platter.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Keep leftovers in an airtight container for up to 3 days. To maintain the crunch of asparagus, store separately and combine before serving again.

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