Description
A quick and easy, one-pan meal combining juicy chicken, cheesy tortellini, and colorful veggies, all tossed in vibrant pesto for a flavorful weeknight dinner.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into bite size pieces (Turkey or leftover rotisserie chicken can be used as a swap.)
- 9 ounces cheese tortellini (Refrigerated works best for speed.)
- 1/2 cup pesto (Store-bought or homemade.)
Vegetables
- 1 cup asparagus, trimmed and cut into short pieces
- 1 cup cherry or grape tomatoes (They soften and get a little sweet.)
- 2 cloves garlic, minced (Optional but recommended for bold flavor.)
Cooking Essentials
- 1 cup chicken broth or water (Helps everything cook and stay saucy.)
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1/4 teaspoon red pepper flakes (Optional for heat.)
- 1/4 cup Parmesan cheese (For serving.)
- 1 lemon squeezed (To brighten the dish.)
Instructions
Cooking
- Heat a large skillet on medium high and add olive oil.
- Add chicken pieces in a single layer. Season with salt and pepper. Brown the chicken for a couple of minutes without stirring.
- Flip the chicken and cook until mostly done.
- Lower the heat to medium. If using, add minced garlic and cook for 20 seconds.
- Pour in broth and scrape the bottom to deglaze. Stir in the tortellini and let it simmer until tender.
- Add asparagus first, then tomatoes, allowing them to cook until just tender.
- Turn off the heat and stir in the pesto to keep it fresh.
- Top with Parmesan and squeeze lemon juice over before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian