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.
Nutrition Information
Amount per serving
Calories270
Total Fat13g
Saturated Fat2.5g
Cholesterol50mg
Sodium350mg
Total Carbohydrate20g
Dietary Fiber3g
Sugars2g
Protein18g