Description
A quick and comforting one-pan dinner filled with tender chicken, tortellini, and vibrant veggies, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 1 cup pesto
- 8 oz tortellini (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1 tablespoon 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 generously with salt and pepper. Place them in the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
- In the same skillet, add the tortellini and cook according to package instructions. Drain if necessary, and return the tortellini to the skillet.
- Toss in the asparagus and cherry tomatoes. Sauté for 3-4 minutes until the veggies are tender and vibrant, bringing their colors to life.
- Return the cooked chicken to the skillet, add the pesto, and gently stir to combine all the beautiful flavors.
- Cook for another 2-3 minutes until everything is heated through and wonderfully aromatic.
- Serve warm, topped with freshly grated Parmesan cheese if desired. Enjoy!
Notes
You can prep the chicken and veggies in advance for a quick dinner option. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg