Description
A flavorful Tortellini dish embodying warmth and comfort, featuring fresh basil, sun-dried tomatoes, tender chicken, and colorful vegetables, ready in under 40 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1/4 cup basil pesto (or more, to taste)
- 1 cup cherry tomatoes, halved
- 1 cup tortellini, uncooked
Instructions
- In a large skillet, heat olive oil over medium heat. Add sliced chicken seasoned with salt, sautéing for 5-10 minutes until cooked through.
- Remove cooked chicken and sun-dried tomatoes from the skillet.
- Add asparagus to the skillet, seasoning with salt. Cook for 5-10 minutes until tender.
- Cook tortellini according to package instructions; drain and set aside.
- Return chicken and sun-dried tomatoes to the skillet, add basil pesto and stir to coat. Warm on low-medium for 1-2 minutes.
- Fold in cooked tortellini and cherry tomatoes. Adjust seasoning if necessary.
- Transfer to a serving plate with asparagus for presentation.
Notes
Use extra virgin olive oil for richer flavor. Homade pesto enhances the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg