Ingredients
Chicken and Veggies
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes (drained of oil, chopped)
- 1 lb asparagus (ends trimmed and cut in half)
- 1 cup cherry tomatoes (yellow and red, halved)
Pasta and Sauce
- 1 cup uncooked tortellini
- 1/4 cup basil pesto (plus more if desired)
Instructions
- Heat the oil and cook chicken: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/4 cup chopped sun-dried tomatoes. Cook for 5-10 minutes, turning chicken occasionally, until fully cooked through.
- Remove chicken and sun-dried tomatoes: Use a slotted spoon to remove the chicken and sun-dried tomatoes from the skillet, leaving the flavored oil in the pan.
- Cook the asparagus: Add the asparagus (trimmed and halved) to the skillet, season generously with salt, and add the remaining 1/4 cup sun-dried tomatoes. Cook for 5-10 minutes on medium heat until asparagus is tender but still crisp. Remove to a serving plate.
- Cook the tortellini: Prepare the tortellini separately according to package instructions. Drain well.
- Reheat chicken with pesto: Return the cooked chicken back to the skillet and stir in 1/4 cup basil pesto. Cook on low to medium heat for 1-2 minutes until heated through and coated in pesto. Remove from heat.
- Combine pasta and tomatoes: Add the cooked tortellini and the halved cherry tomatoes to the skillet containing the chicken and pesto. Stir gently to combine. Add more pesto if desired for extra flavor.
- Season and serve: Taste and adjust the seasoning with more salt if needed. Transfer the chicken, tortellini, and cherry tomatoes onto the serving plate with the asparagus. Serve warm.
- Optional pesto tip: For fresh flavor, you can make your own basil pesto from scratch with a quick 20-minute recipe for a creamy, homemade touch.
Notes
- Chicken thighs can be substituted with chicken breasts if preferred, adjusting cooking time accordingly.
- Sun-dried tomatoes add a concentrated sweetness and umami; drain the oil well to avoid excess grease.
- Asparagus should be cooked until tender-crisp to maintain its bright color and texture.
- If tortellini is not available, ravioli or small stuffed pasta varieties can be used as alternatives.
- Basil pesto can be store-bought or homemade; adding more pesto enhances flavor and creaminess.
- Season with salt gradually since pesto and sun-dried tomatoes already contribute some saltiness.
- This dish pairs well with a light green salad or a crusty bread to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
