Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies

This one pot pesto chicken tortellini is the perfect balanced meal — we’re using prepared Buitoni tortellini as the base and pairing it veggies: sun-dried tomatoes and topping it with an herb-packed pesto. This dish also has lean protein — chicken breast!

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Ingredients
  
1 lb chicken thighs boneless and skinless, sliced into strips
2 tablespoons olive oil   
1/2 cup sun-dried tomatoes drained of oil, chopped
salt   
1/4 cup basil pesto or use more
1 lb asparagus ends trimmed, cut in half   
1 cup tortellini uncooked
1 cup cherry tomatoes yellow and red, halved

Instructions

number one In a large skillet heat 2 tablespoons olive oil on medium heat. 
number two 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.
number three Remove the chicken and the sun-dried from the skillet, leaving the oil in.
number four Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet. 
number five Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
number six Cook tortellini according to the package instructions, drain.
number seven 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.
eight numbers Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken.  Stir to combine.  Add more pesto if desired.
number nine Season with more salt if needed. 
number ten Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.