Ingredients
For the Chicken & Sun-dried Tomatoes
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
For the Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
For the Pasta
- 1 cup tortellini, uncooked
For the Sauce
- 1/4 cup basil pesto, or more as desired
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs (seasoned with salt) and 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally and turning the chicken until fully cooked through.
- Set Aside Chicken Mixture: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind for the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt, and add another 1/4 cup of chopped sun-dried tomatoes if desired. Cook over medium heat for 5-10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Cook the Tortellini: While the vegetables are cooking, prepare the tortellini according to the package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir to coat the chicken, warming over low-medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, adding more pesto if desired, and adjust salt to taste.
- Serve: Add the chicken, cherry tomatoes, and tortellini mixture to the serving plate with asparagus. Serve warm and enjoy this colorful, flavorful meal!
Notes
- Use rotisserie chicken or pre-cooked chicken for a quicker version.
- Swap asparagus for green beans or broccoli if preferred.
- Feel free to use homemade basil pesto for extra freshness and flavor.
- Pesto can be increased or adjusted according to taste preference.
- To make it vegetarian, omit chicken and increase the vegetables or add mushrooms.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 517
- Sugar: 9g
- Sodium: 387mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 122mg