Description
A delicious and easy meal combining chicken, pesto, tortellini, and fresh veggies, all cooked in one pan for minimal cleanup.
Ingredients
Scale
- 2 chicken breasts
- 1 cup pesto sauce
- 1 package tortellini (refrigerated or frozen)
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken and set it aside. In the same skillet, add the asparagus and sauté for about 2-3 minutes.
- Add the tortellini and broth (or water) to the skillet, and bring it to a boil. Reduce the heat and let it simmer until the tortellini is cooked, about 3-5 minutes.
- Stir in the pesto sauce and halved tomatoes.
- Slice the cooked chicken and return it to the skillet. Stir everything to combine and heat through.
- Serve warm, topped with Parmesan cheese if desired.
Notes
For added flavor, marinate the chicken in pesto sauce before cooking. This dish is also suitable for meal prep and can be made gluten-free by using appropriate tortellini and pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pesto chicken, tortellini, one-pan meal, easy dinner, weeknight recipe