One-Pan Pesto Chicken, Tortellini, and Veggies
A delicious, quick, and versatile one-pan meal featuring tender chicken, creamy tortellini, and fresh vegetables, all tossed in flavorful pesto.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless, skinless
- 1 cup tortellini Fresh or frozen
- 1 cup asparagus Trimmed and cut into pieces
- 1 cup cherry tomatoes Halved
- ½ cup pesto sauce
- 2 tablespoons olive oil
- to taste Salt and pepper
- Grated Parmesan cheese For serving
Instructions
Preparation
- Gather all your ingredients.
- Trim the asparagus and halve the cherry tomatoes.
- Season the chicken breasts with salt and pepper.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until browned and cooked through.
- Remove the chicken from the skillet and set aside to rest.
- In the same skillet, add asparagus and cherry tomatoes and sauté for about 3-4 minutes until tender.
- Add tortellini and pesto sauce, stirring until tortellini is evenly coated with the pesto and heated through.
- Slice the rested chicken into strips.
- Return the sliced chicken to the skillet and mix everything together until heated throughout.
Serving
- Serve warm, topped with freshly grated Parmesan cheese and a sprinkle of black pepper if desired.
Notes
Consider adding lemon juice for extra flavor. Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months.