Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt to taste
- ½ cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, ends trimmed, cut in half
- ¼ cup basil pesto (or more to taste)
- 1 cup cherry tomatoes, halved
- 1 cup uncooked tortellini
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken slices (seasoned with salt) and ¼ cup sun-dried tomatoes. Cook 5-10 minutes until chicken is cooked through, turning occasionally.
- Remove chicken and sun-dried tomatoes, leaving oil in the skillet.
- Add asparagus and ¼ cup sun-dried tomatoes, season with salt, and cook 5-10 minutes until asparagus is tender. Remove to a plate.
- Cook tortellini according to package instructions and drain.
- Return chicken to the skillet, add basil pesto, and stir to coat. Cook 1-2 minutes on low-medium heat to reheat.
- Add cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine. Adjust seasoning and add more pesto if desired.
- Serve chicken, tortellini, and cherry tomatoes with asparagus on the serving plate.
Notes
- Use fresh or store-bought basil pesto depending on preference.
- Feel free to adjust vegetable quantities based on seasonality or taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 517
- Sugar: 9 g
- Sodium: 387 mg
- Fat: 34
- Saturated Fat: 7
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 27
- Cholesterol: 122