Description
A quick and flavorful one-pan meal featuring tender chicken, cheesy tortellini, and fresh vegetables tossed in rich pesto for a comforting yet vibrant dish.
Ingredients
- 2 chicken breasts or 4 chicken thighs
- 250g cheese tortellini (fresh or refrigerated)
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes
- 1/3 cup pesto sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Season the chicken with salt and black pepper, then cook for 5–7 minutes per side until golden and fully cooked. Remove and set aside.
- In the same pan, sauté minced garlic for about 30 seconds until fragrant.
- Add asparagus and cook for 3–4 minutes until slightly tender.
- Add cherry tomatoes and cook until they begin to soften.
- Meanwhile, cook tortellini according to package instructions, then drain.
- Add the cooked tortellini to the pan with the vegetables.
- Slice the cooked chicken and return it to the pan.
- Add pesto sauce and toss everything together until well coated and heated through.
- Sprinkle with grated parmesan cheese and chili flakes if desired, then serve warm.
Notes
- Substitute asparagus with broccoli or zucchini if preferred.
- Use less pesto or add broth for a lighter version.
- Add fresh spinach at the end for extra greens.
- Avoid overcooking chicken to keep it juicy.
- Reheat with a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
