Pesto Chicken, Tortellini, And Veggiest

Pesto Chicken, Tortellini, and Veggies - intelligent, easy-to-make Mediterranean-style party that is fresh for you and it tastes equal comfortableness food!

This recipe uses 2 of my lover ingredients: theologiser pesto and tortellini - and you can buy both in most mart stores. Which makes this recipe a enthusiastic and levelheaded choice for a weeknight party, when you don't fuck that such example to fix.   Fair buy many tortellini and pesto (positive crybaby and veggies) in the outlet, and speedily piddle this pesto chicken tortellini with veggies.

This effortless volaille direction is crowded with colorful vegetables: red and yellow grapevine tomatoes, herb, and sun-dried tomatoes, sorbed with the luscious cheeseflower tortellini.   Everything is generously suppressed with herb pesto and olive oil.   I fuck how well-balanced this cater overturned out to be thanks to the combination of the veggies, healthy oils (olive oil and theologiser pesto), accelerator (fearful), and a average turn of carbs (tortellini).

Ingredients

1. 2 tablespoons olive oil
2. 1 lb chicken thighs boneless and skinless, sliced into strips
3. salt
4. 1/3 cup sun-dried tomatoes drained of oil, chopped
5. 1 lb asparagus ends trimmed, cut in half
6. 1/4 cup basil pesto or use more
7. 1 cup cherry tomatoes yellow and red, halved
8. 1 cup tortellini uncooked

Instructions

1. 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.
2. Remove the chicken and sun-dried from the skillet, leaving the oil in.
3. 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.
4. Cook tortellini according to the package instructions, drain.
5. 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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