Description
This Pesto Chicken Tortellini and Veggies recipe is a delicious and satisfying main course that combines tender chicken, cheese-filled tortellini, colorful vegetables, and flavorful basil pesto. Perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Chicken and Vegetables:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 red bell pepper (sliced)
- 1 zucchini (halved lengthwise and sliced)
- 1 cup cherry tomatoes (halved)
Tortellini:
- 1 package (20 oz) refrigerated cheese tortellini
Additional Ingredients:
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5–7 minutes until cooked through and lightly browned.
- Add Vegetables: Add bell pepper and zucchini to the skillet, cooking for 4–5 minutes until tender-crisp. Stir in cherry tomatoes and cook for another 2 minutes.
- Combine: Add the cooked tortellini and pesto to the skillet, stirring to combine. Cook for 1–2 more minutes until heated through.
- Finish and Serve: Remove from heat, sprinkle with Parmesan cheese, garnish with fresh basil if desired, and serve warm.
Notes
- Feel free to swap in other vegetables like broccoli or spinach.
- For a dairy-free version, use dairy-free tortellini and pesto.
- You can also use rotisserie chicken for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
