One-Pan Pesto Tortellini, Chicken and Vegetables Recipe
One-Pan Pesto Tortellini, Chicken and Vegetables
This one-pan dish is easy to make, easy to serve, and best of all, easy to clean up! Top with your favorite pesto and try with any kind of tortellini.
Serves: 6Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Serves: 6
Ingredients
- 2 tbsp. olive oil
- 1 pound boneless skinless chicken breasts, sliced into strips
- 1⁄4 cup sun-dried tomatoes, drained and chopped
- 1 pound asparagus, ends trimmed, cut into thirds
- 1⁄2 cup basil pesto
- 1 cup cherry tomatoes, yellow and red, halved
- 1 package (9 oz.) three cheese tortellini, uncooked
Directions
- Cook tortellini in a large dutch oven, according to package directions and drain.
- Heat the olive oil in the same dutch oven over medium heat, then add the chicken strips and half of the sun-dried tomatoes. Cook for 5-10 minutes until the chicken is cooked through.
- Remove the chicken and tomatoes, leaving the oil.
- Add asparagus pieces and the remaining half of the sun-dried tomatoes. Cook on medium heat until the asparagus is cooked through, then remove.
- Return the chicken, sun-dried tomatoes, tortellini, halved cherry tomatoes, asparagus and pesto to the dutch oven. Stir until everything is coated with the pesto.
- Serve and refrigerate leftovers.
Serves: 6
Ingredients
- 2 tbsp. olive oil
- 1 pound boneless skinless chicken breasts, sliced into strips
- 1⁄4 cup sun-dried tomatoes, drained and chopped
- 1 pound asparagus, ends trimmed, cut into thirds
- 1⁄2 cup basil pesto
- 1 cup cherry tomatoes, yellow and red, halved
- 1 package (9 oz.) three cheese tortellini, uncooked
Directions
- Cook tortellini in a large dutch oven, according to package directions and drain.
- Heat the olive oil in the same dutch oven over medium heat, then add the chicken strips and half of the sun-dried tomatoes. Cook for 5-10 minutes until the chicken is cooked through.
- Remove the chicken and tomatoes, leaving the oil.
- Add asparagus pieces and the remaining half of the sun-dried tomatoes. Cook on medium heat until the asparagus is cooked through, then remove.
- Return the chicken, sun-dried tomatoes, tortellini, halved cherry tomatoes, asparagus and pesto to the dutch oven. Stir until everything is coated with the pesto.
- Serve and refrigerate leftovers.
Amount per serving | |
---|---|
Calories | 270 |
Total Fat | 13g |
Saturated Fat | 2.5g |
Cholesterol | 50mg |
Sodium | 350mg |
Total Carbohydrate | 20g |
Dietary Fiber | 3g |
Sugars | 2g |
Protein | 18g |