One-Pan Pesto Chicken, Tortellini, and Veggies

One-Pan Pesto Chicken, Tortellini, and Veggies

Recipe by JanCCourse: Main CourseCuisine: MediterraneanDifficulty: Easy






  • 1 lb chicken thighs boneless and skinless, sliced into strips

  • salt

  • 1/2 cup sun-dried tomatoes drained of oil, chopped

  • 2 tablespoons olive oil

  • 1 cup cherry tomatoes yellow and red, halved

  • 1 cup tortellini uncooked

  • 1 lb asparagus ends trimmed, cut in half

  • 1/4 cup basil pesto or use more


  • In a large skillet over medium heat, heat 2 tablespoons olive oil.
  • 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.
  • Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
  • Cook tortellini according to the package instructions, drain.
  • Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
  • Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  • Season with more salt if needed.
  • Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.
One-Pan Pesto Chicken, Tortellini, And Veggies
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