Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies is a deliciously fresh and vibrant dish that combines tender chicken thighs, asparagus, sun-dried tomatoes, and cherry tomatoes with creamy pesto and tender tortellini. This dish is packed with flavors that complement each other perfectly, making it an easy, yet impressive meal that’s sure to satisfy.

Why Pesto Chicken Tortellini and Veggies is So Irresistible

This dish is irresistible because of the combination of fresh ingredients and bold pesto flavor. The tender chicken, juicy cherry tomatoes, and crispy asparagus pair wonderfully with the creamy, herbaceous pesto. The addition of tortellini adds an extra layer of richness and texture, making this a truly comforting and satisfying dish. The best part? It’s quick to prepare, making it perfect for a weeknight dinner.

Pesto Chicken Tortellini and Veggies Recipe

Ingredients:

• For the Chicken and Veggies:
  • 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 and chopped)
  • 1 lb asparagus (ends trimmed and cut in half)
  • 1 cup cherry tomatoes (yellow and red, halved)
• For the Tortellini:
  • 1 cup tortellini (uncooked)
• For the Pesto Sauce:
  • 1/4 cup basil pesto (or more, to taste)

Step-by-Step Guide to Making Pesto Chicken Tortellini and Veggies

Here’s how to make this delicious meal:

1. Cook the Chicken
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs, seasoned with salt, and cook for 5-10 minutes. Stir occasionally, turning the chicken slices over a couple of times until the chicken is fully cooked through.
   Add 1/4 cup of chopped sun-dried tomatoes to the skillet and continue to cook for an additional 1-2 minutes, allowing the flavors to meld together. Once the chicken is cooked, remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
2. Cook the Asparagus
   In the same skillet, add the trimmed asparagus pieces. Season generously with salt and add 1/4 cup of sun-dried tomatoes. Cook the asparagus over medium heat for 5-10 minutes, or until the asparagus is tender and slightly crispy.
   Once cooked, remove the asparagus from the skillet and set it aside on a serving plate.
3. Cook the Tortellini
   While the chicken and asparagus are cooking, prepare the tortellini according to the package instructions. Drain the tortellini and set it aside.
4. Combine Chicken and Pesto
   Return the cooked chicken to the skillet. Add the basil pesto and stir to coat the chicken thoroughly. Cook over low-medium heat for 1-2 minutes to reheat the chicken and allow the pesto to infuse the flavors.
5. Assemble the Dish
   Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir to combine everything well. Taste and add more pesto or salt if needed.
6. Serve
   To serve, place the cooked asparagus on a plate and top it with the pesto chicken, tortellini, and cherry tomatoes mixture. Garnish with extra sun-dried tomatoes or fresh herbs, if desired.

Key Ingredients for Perfect Pesto Chicken Tortellini and Veggies

• Chicken Thighs: Using boneless, skinless chicken thighs ensures the meat stays juicy and tender during cooking. You can substitute with chicken breasts if you prefer, but thighs will provide more flavor.
• Pesto: The pesto sauce adds a vibrant, herby flavor that ties the dish together. You can use store-bought pesto or make your own for an extra fresh touch.
• Tortellini: The soft, pillowy tortellini adds richness to the dish and balances the other ingredients. Feel free to use spinach or cheese tortellini, depending on your preference.
• Asparagus: Asparagus adds crunch and freshness, while complementing the richness of the chicken and pesto.
• Sun-Dried Tomatoes: These bring a tangy, savory note that enhances the depth of flavor in the dish.

Exploring Variations for Your Pesto Chicken Tortellini and Veggies

While this recipe is delicious as written, here are some variations you can try:

• Add More Vegetables: For a heartier dish, try adding other veggies like zucchini, spinach, or bell peppers. You can sauté them along with the asparagus.
• Use a Different Protein: If you don’t have chicken, feel free to swap it out for shrimp, turkey, or even a plant-based protein like tofu or tempeh for a vegetarian version.
• Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the pesto sauce for some added heat.
• Swap the Cheese: If you’re not a fan of Parmesan, you can use pecorino Romano or a different cheese for a different flavor profile.

Tips for Perfect Pesto Chicken Tortellini and Veggies Every Time

• Don’t Overcook the Asparagus: Asparagus cooks quickly, so be sure to remove it from the skillet as soon as it becomes tender to avoid it becoming mushy.
• Use Fresh Pesto: Homemade pesto adds a fresher, more vibrant flavor compared to store-bought versions. If you have time, try making your own!
• Adjust the Sauce to Taste: If you prefer a saucier dish, feel free to add more pesto or a splash of cream to make the sauce richer and creamier.

Nutritional Information for Health-Conscious Eaters

Here’s the approximate nutritional breakdown for each serving of Pesto Chicken Tortellini and Veggies (based on 4 servings):

• Calories: 540 kcal
• Fat: 28g
• Carbohydrates: 38g
• Protein: 36g
• Fiber: 6g

If you want to reduce the calorie count, you can use less pasta or substitute it with zucchini noodles (zoodles) for a low-carb version.

Storing and Reheating Your Pesto Chicken Tortellini and Veggies

To Store: Allow the dish to cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
To Freeze: This dish can be frozen, though the texture of the pasta and vegetables may change slightly. To freeze, store it in a freezer-safe container for up to 2 months. Reheat in the microwave or on the stovetop with a little extra pesto or cream.

Serving Suggestions for Pesto Chicken Tortellini and Veggies

This dish is flavorful enough to stand on its own, but you can elevate it by serving it with a simple side salad, garlic bread, or roasted vegetables. For a burst of freshness, sprinkle some lemon zest or extra fresh herbs on top before serving.

Essential Cooking Tools and Equipment

For this recipe, you’ll need:

• Large skillet for cooking the chicken, vegetables, and pesto sauce
• Large pot for boiling the tortellini
• Measuring spoons and cups for the ingredients
• Knife and cutting board for chopping the vegetables

Frequently Asked Questions

Can I use a different kind of pasta?
Yes, you can use any pasta you like! Penne, rotini, or farfalle would all work well in this recipe.

Can I make this dish ahead of time?
Yes, you can prepare the chicken and pesto sauce ahead of time and refrigerate it for up to 2 days. Simply reheat the chicken and sauce before adding the cooked tortellini and vegetables.

Can I make this dish vegetarian?
Yes! You can replace the chicken with tofu or tempeh, and make the dish completely vegetarian. You can also add more veggies like mushrooms or spinach for extra flavor.

Quick and Easy Pesto Chicken Tortellini and Veggies Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breasts, sliced
• 1 cup basil pesto
• 1 cup tortellini

Instructions:

1. Cook the chicken and set aside.
2. Cook the tortellini and sauté the veggies.
3. Combine everything with pesto and serve.

Key Takeaways

Pesto Chicken Tortellini and Veggies is a flavorful, balanced meal that combines fresh ingredients, a creamy pesto sauce, and tender chicken. It’s a perfect dish for busy nights and is highly customizable for different tastes!