🍗Pesto Chicken, Tortellini, & Veggies🍅 .
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By @juliasalbumblog .
Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes. All these veggies are combined with the delicious cheese tortellini and generously smothered with basil pesto and olive oil.
2 tablespoons olive oil
1 lb chicken thighs boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes drained of oil, chopped
1 lb asparagus ends trimmed, cut in half
1/4 cup basil pesto or use more
1 cup cherry tomatoes yellow and red, halved
1 cup tortellini uncooked
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.
Remove the chicken and sun-dried from the skillet, leaving the oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and 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 chicken back to the skillet, add pesto, stir to coat on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. Add tortellini, halved cherry tomatoes, mix with the pesto and the chicken. Add more pesto if desired. Taste, and add more salt if needed. Add chicken and tomatoes and tortellini to the serving plate with asparagus.
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