Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
Course: Main Course
Servings: 4 servings
Calories: 517 kcal
2 tablespoons olive oil
1 lb chicken thighs boneless and skinless, sliced into strips
1/2 cup sun-dried tomatoes drained of oil, chopped
1 lb asparagus ends trimmed, cut in half
1/4 cup basil pesto or use more
1 cup cherry tomatoes yellow and red, halved
1 cup tortellini uncooked
In a large skillet heat 2 tablespoons olive oil on medium heat.
Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
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