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Tortellini with Chicken, Sun-Dried Tomatoes, and Asparagus in Basil Pesto Recipe

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4.2 from 4 reviews

A vibrant and hearty Tortellini and Veggies dish featuring tender chicken thighs, fresh asparagus, sun-dried tomatoes, cherry tomatoes, and basil pesto for a flavorful, wholesome meal ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 lb chicken thighs, boneless and skinless, sliced into strips

Vegetables and Produce

  • 1 lb asparagus, ends trimmed and cut in half
  • 1 cup cherry tomatoes, yellow and red, halved
  • 1/2 cup sun-dried tomatoes, drained of oil and chopped

Pantry

  • 2 tablespoons olive oil
  • 1 cup tortellini, uncooked
  • 1/4 cup basil pesto (or more as desired)
  • Salt to taste

Instructions

  1. Heat olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for cooking the chicken.
  2. Cook chicken and sun-dried tomatoes: Add the sliced chicken thighs seasoned with salt and 1/4 cup of chopped sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes, turning the chicken slices occasionally, until the chicken is cooked through.
  3. Remove chicken and sun-dried tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the olive oil behind for the next step.
  4. Cook asparagus and remaining sun-dried tomatoes: Add the trimmed asparagus, seasoned generously with salt, along with the remaining 1/4 cup of sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes until asparagus is tender and cooked through.
  5. Remove cooked asparagus: Transfer the cooked asparagus to a serving plate and set aside.
  6. Cook tortellini: Prepare the tortellini according to package instructions, then drain thoroughly.
  7. Reheat chicken with pesto: Return the cooked chicken to the skillet, add 1/4 cup of basil pesto, and stir to coat. Cook on low-medium heat for 1-2 minutes until the chicken is reheated, then remove from heat.
  8. Add tortellini and cherry tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, adding more pesto if desired.
  9. Season to taste: Taste and add additional salt if necessary to balance the flavors.
  10. Combine and serve: Transfer the chicken, tortellini, and tomato mixture onto the serving plate with asparagus. Serve immediately for a warm and delicious meal.
  11. Optional pesto recipe: For a fresh homemade touch, try making basil pesto from scratch with a simple 20-minute recipe for a super flavorful and creamy sauce.

Notes

  • You can substitute chicken thighs for chicken breasts if preferred, but thighs remain juicier.
  • Use fresh pesto or store-bought depending on convenience and taste preference.
  • For a vegetarian version, omit chicken and add extra vegetables like zucchini or mushrooms.
  • Sun-dried tomatoes add concentrated sweetness and depth; if unavailable, use roasted red peppers as an alternative.
  • This dish pairs well with a light green salad or crusty bread to round out the meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/tortellini-with-chicken-sun-dried-tomatoes-and-asparagus-in-basil-pesto-recipe/