Easy One-Pan Pesto Chicken, Tortellini, and Veggies
A quick and delicious meal combining tender chicken, flavorful tortellini, and vibrant veggies coated in rich pesto sauce, all made in one pan.
Ingrédients
Main Ingredients
- 2 pieces chicken breasts Seasoned with salt and pepper
- 1 cup tortellini Fresh or frozen
- 1 cup asparagus Trimmed and cut into pieces
- 1 cup cherry tomatoes Halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper To taste
- Grated Parmesan cheese For serving
Instructions
Preparation
- Gather all ingredients and wash and chop the vegetables. 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 golden brown and fully cooked.
- Remove chicken from the skillet and let it rest to allow the juices to redistribute.
- In the same skillet, add chopped asparagus and halved cherry tomatoes, sauté for about 3-4 minutes.
- Stir in tortellini and pesto sauce, cooking for an additional 3-4 minutes until everything is heated through.
- Slice the rested chicken into strips and return to the skillet with tortellini and veggies.
- Gently toss everything together to combine, ensuring heated through.
- Serve warm, topping each plate with grated Parmesan cheese and a sprinkle of extra black pepper.
Notes
Great for meal prep and leftovers can be stored in an airtight container for up to 3 days. Use gluten-free tortellini for a gluten-free version or substitute chicken with turkey or tofu for dietary preferences.