Name: Pesto Chicken Tortellini Veggies: 7 Quick Dinner Ideas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons Olive Oil (Substitute with avocado oil for a lighter option); 1 pound Chicken Thighs (Boneless and skinless); to taste Salt (Adjust based on dietary restrictions); 1/2 cup Sun-Dried Tomatoes (Jarred or dried, soak dried tomatoes before use); 1 bunch Asparagus (Cut in half for even cooking); 1/2 cup Basil Pesto (Can substitute with homemade pesto); 1 cup Cherry Tomatoes (Halved); 12 ounces Tortellini (Use uncooked; opt for gluten-free if needed)

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Pesto Chicken Tortellini Veggies is my go-to meal when I need something quick yet full of flavor. This vibrant, Mediterranean-inspired dish combines tender chicken thighs, fresh vegetables, and delicious tortellini tossed in creamy basil pesto. It’s a perfect choice for busy weeknights, taking only 40 minutes to prepare. The best part? You can customize it with your favorite veggies for a delightful and healthy dinner!

Why You’ll Love This Pesto Chicken Tortellini Veggies

There are countless reasons to love this recipe. Firstly, it’s incredibly quick to prepare, making it ideal for those hectic evenings. Secondly, it combines protein-rich chicken and nutritious veggies, creating a well-rounded meal. Thirdly, the creamy pesto adds a rich flavor that’s hard to resist. You’ll also appreciate that it’s a one-pot meal, cutting down on cleanup time. This dish is not only delicious but also gluten-free if you choose the right tortellini, and it’s perfect for meal prep. Lastly, it’s versatile; you can easily modify it by adding more vegetables or even swapping chicken for shrimp or tofu, catering to different dietary preferences. You’ll love how satisfying a quick pesto chicken dinner can be!

Ingredients for Pesto Chicken Tortellini Veggies

Gather these items:

2 tablespoons Olive Oil (Substitute with avocado oil for a lighter option)
1 pound Chicken Thighs (Boneless and skinless)
to taste Salt (Adjust based on dietary restrictions)
1/2 cup Sun-Dried Tomatoes (Jarred or dried, soak dried tomatoes before use)
1 bunch Asparagus (Cut in half for even cooking)
1/2 cup Basil Pesto (Can substitute with homemade pesto)
1 cup Cherry Tomatoes (Halved)
12 ounces Tortellini (Use uncooked; opt for gluten-free if needed)

How to Make Pesto Chicken Tortellini Veggies Step-by-Step

Step 1: Warm up about 2 tablespoons of olive oil in a large skillet over medium heat.
Step 2: Add the seasoned chicken thighs and sun-dried tomatoes to the skillet. Cook for 5-10 minutes, turning occasionally, until the chicken is no longer pink.
Step 3: Carefully remove the cooked chicken and tomatoes from the skillet, leaving the flavorful oil behind. Set them aside.
Step 4: In the same skillet, toss in the asparagus. Sauté for about 5-10 minutes until they become tender yet still crisp.
Step 5: Prepare the tortellini according to the package instructions. Drain once they’re al dente.
Step 6: Return the chicken back to the skillet, add the basil pesto, and mix thoroughly. Heat for an additional 1-2 minutes.
Step 7: Gently fold the cooked tortellini and halved cherry tomatoes into the skillet, ensuring everything is well combined.
Step 8: Add a dollop of remaining pesto on top if desired, sprinkle with salt, and serve immediately with the sautéed asparagus.

Pro Tips for the Best Pesto Chicken Tortellini Veggies

Keep these in mind:

Use high-quality basil pesto for richer flavor.
Feel free to swap out the veggies based on what you have available. Spinach, zucchini, or bell peppers work great!
Make it a creamy pesto chicken tortellini by adding a splash of cream when mixing everything in the skillet.
For a quick meal prep, store leftovers in an airtight container in the fridge for up to three days.

Best Ways to Serve Pesto Chicken Tortellini Veggies

This dish is fantastic on its own, but here are a few serving ideas:

Pair it with a simple side salad for a refreshing crunch.
Serve it with garlic bread to soak up any leftover pesto.
Top with grated Parmesan cheese for an extra layer of flavor, transforming it into a Pesto Chicken Pasta.

How to Store and Reheat Pesto Chicken Tortellini Veggies

To store leftovers, let them cool completely before transferring to an airtight container. You can keep it in the fridge for up to three days. To reheat, simply warm it in the microwave or in a skillet over low heat, adding a splash of water or extra pesto to help it come back to life. This is perfect for Pesto Chicken Tortellini meal prep!

Frequently Asked Questions About Pesto Chicken Tortellini Veggies

What’s the secret to perfect Pesto Chicken Tortellini Veggies?

The secret lies in not overcooking the chicken and vegetables. Ensure the pasta is al dente for the best texture. Also, using fresh ingredients enhances the flavors of this Chicken Tortellini with Pesto.

Can I make Pesto Chicken Tortellini Veggies ahead of time?

Yes! You can prepare the chicken and sauté the vegetables ahead of time. Just mix everything together when you’re ready to serve for a quick dinner.

How do I avoid common mistakes with Pesto Chicken Tortellini Veggies?

Avoid overcooking the tortellini and chicken. Also, adding the pesto too early can cause it to lose its vibrant color and fresh taste. Stir it in right before serving for the best results.

Variations of Pesto Chicken Tortellini Veggies You Can Try

Here are some fun variations to consider:

Swap chicken for shrimp for a delightful seafood twist.
Make it vegetarian by using vegetarian pesto tortellini options and adding more vegetables.
Try a different protein like grilled tofu for a vegan option.
Incorporate seasonal vegetables for a fresh, colorful dish.

For more delicious recipes, check out this chocolate eclair cake or creamy Tuscan scallops. If you’re looking for a quick meal, Hidden Valley Ranch chicken is another great option!