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Friday, July 5, 2019
Pesto Chicken Tortellini and Vegetables
Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes. Serves 4 Total Time: 40 minutes
1lbchicken thighsboneless and skinless, sliced into strips
1/2cupsun-dried tomatoesdrained of oil, chopped
1lbasparagusends trimmed, cut in half
1/4cupbasil pestoor use more
1cupcherry tomatoesyellow and red, halved
In a large skillet heat 2 tablespoons olive oil on medium heat.
Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
Cook tortellini according to the package instructions, drain.
Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
Season with more salt if needed.
Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus. Yum Yum!