Pesto Chicken Tortellini and Veggies for Vibrant Dinners

This Pesto Chicken Tortellini and Veggies recipe is a vibrant Mediterranean dish, easy to prepare and packed with nutrition.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil or substitute with avocado oil
1 pound Boneless Skinless Chicken Thighs sliced into strips

For the Vegetables

1/2 cup Sun-Dried Tomatoes or use fresh tomatoes if unavailable
1 bunch Asparagus trimmed ends
1 cup Cherry Tomatoes halved

For the Tortellini

9 ounces Tortellini use cheese-filled or gluten-free if preferred

For the Pesto

1 cup Basil Pesto store-bought or homemade

Equipment

large skillet
Pot
Meat Thermometer

Method

Step‑by‑Step Instructions

Heat olive oil in a large skillet over medium heat for about 2 minutes.
Add chicken thighs and cook for 5-10 minutes until golden-brown and fully cooked.
Add sun-dried tomatoes and sauté for an additional 2 minutes.
Remove chicken and tomatoes, leaving the oil in the skillet.
Sauté asparagus for about 5-10 minutes until tender and bright green.
Cook tortellini according to package instructions and set aside.
Combine chicken and sun-dried tomatoes back in the skillet with asparagus, then add basil pesto.
Fold in cherry tomatoes and cooked tortellini, adding salt to taste.
Plate the dish and enjoy your meal!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Adjust protein and veggies to your preference for a personal touch.

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