Ingredients
Protein and Vegetables
- 1 lb boneless, skinless chicken thighs, sliced into strips
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes, halved (mixed yellow and red)
- 1/2 cup sun-dried tomatoes, drained of oil and chopped (divided into 1/4 cup portions)
Carbohydrates
- 1 cup uncooked tortellini (cheese-filled or of choice)
Seasonings and Sauces
- 2 tablespoons olive oil
- 1/4 cup basil pesto (plus more to taste)
- Salt, to taste
Instructions
- Heat oil and cook chicken: In a large skillet, heat 2 tablespoons of 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 occasionally until the chicken is fully cooked.
- Remove cooked chicken: Transfer the chicken and sun-dried tomatoes from the skillet to a plate, leaving the oil in the pan.
- Cook asparagus and tomatoes: Add the trimmed and halved asparagus along with the remaining 1/4 cup sun-dried tomatoes to the same skillet, season generously with salt, and cook for 5-10 minutes over medium heat until asparagus is tender. Remove to a serving plate.
- Cook tortellini: Prepare tortellini according to package instructions, then drain thoroughly.
- Reheat chicken with pesto: Return the cooked chicken to the skillet and add 1/4 cup basil pesto. Stir to coat the chicken and heat on low-medium for 1-2 minutes until warmed through. Remove from heat.
- Combine tortellini and cherry tomatoes: Add the cooked tortellini and halved cherry tomatoes into the skillet with the chicken mixture. Stir gently to combine. Add additional pesto if desired for extra flavor.
- Final seasoning and serving: Taste and season with more salt if necessary. Plate the chicken, tortellini, and tomatoes alongside the cooked asparagus for a colorful and balanced meal.
Notes
- Sun-dried tomatoes can be oil-packed or dry; if dry, soak briefly in warm water before chopping to soften.
- Feel free to use store-bought or homemade basil pesto for vibrant flavor.
- Tortellini can be substituted with ravioli or any filled pasta of choice.
- You can swap chicken thighs for chicken breasts if preferred, but watch cooking time so they do not dry out.
- For extra protein, sprinkle grated Parmesan cheese on top before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
