Pesto Chicken Tortellini and Veggies

I truly was not expecting this dish to be as delicious as it was! It’s already included in “My Favorite Recipes” … thank you for sharing!

Pesto Chicken Tortellini and Veggies

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. 

Ingredients

• 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

Instructions

1. In a large skillet heat 2 tablespoons olive oil on medium heat.  
2. 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.
3. get the full instructions @ juliasalbum.com

Tweet