Description
A hearty one-pan meal featuring chicken tortellini in fresh basil pesto, roasted asparagus, and tangy tomatoes. Combines Italian and Mediterranean flavors with convenience, perfect for busy cooks or cozy dinners.
Ingredients
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken thighs sliced into strips
Salt to taste
½ cup sun-dried tomatoes drained and chopped
1 pound asparagus with ends trimmed
1 pound pesto chicken tortellini
½ cup basil pesto for initial layer, with up to 1 extra tablespoon on hand for adjustment
1 cup mixed red and yellow cherry tomatoes halved
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in a large skillet over medium-high heat
Add chicken strips and cook until seared, about 5-7 minutes
Push chicken to one side of the skillet; add trimmed asparagus and chopped sun-dried tomatoes, sauté for 3 minutes
Spread ½ cup of basil pesto across the pan, then nestle chicken and asparagus into the pesto layer
Add halved cherry tomatoes around the pan
Place pesto chicken tortellini in the center
Cover the skillet and transfer to the oven
Roast for 15-20 minutes, until tortellini is heated and asparagus is tender
Garnish with additional pesto if desired and serve
Notes
Use store-bought tortellini for convenience
Adjust garlic in pesto to taste
Swap asparagus for zucchini or bell peppers for seasonal variations
Leftovers can be refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Sautéing & Roasting
- Cuisine: Italian/Mediterranean
Nutrition
- Serving Size: 1 serving of pesto chicken tortellini with vegetables
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg