Pesto Chicken Tortellini and Veggies

This Mediterranean-inspired Pesto Chicken Tortellini and Veggies is a vibrant and flavorful dish that combines tender chicken, cheese-filled tortellini, and fresh vegetables, all coated in a delicious basil pesto sauce. It’s perfect for a quick weeknight meal or a weekend dinner with friends and family.

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Why You’ll Love This Recipe

• Quick and Easy: It comes together in just 40 minutes, making it ideal for busy nights.
• Customizable: Swap veggies or tortellini flavors to suit your preferences.
• Balanced Meal: It’s packed with protein, carbs, and veggies for a wholesome dinner.
• Reheats Well: Perfect for meal prep or leftovers the next day.

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Preparation Phase

Essential Tools and Equipment

• Large Skillet or Sauté Pan: For evenly cooking the chicken and vegetables.
• Pot and Strainer: To cook and drain the tortellini.
• Sharp Knife and Cutting Board: For chopping chicken, asparagus, and other ingredients.
• Tongs or Spatula: To handle the chicken and vegetables without tearing.

Preparation Tips

• Prep Ahead: Chop the chicken, sun-dried tomatoes, and asparagus before starting.
• Asparagus Consistency: Trim and cut asparagus to uniform sizes for even cooking.
• Drain Pesto: If using store-bought pesto, remove excess oil to avoid a greasy dish.
• Pat Chicken Dry: Ensures a nice golden sear on the chicken.

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Ingredients

Main Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs (boneless, skinless, sliced into strips)
• Salt, to taste
• ½ cup sun-dried tomatoes (drained of oil and chopped)
• 1 lb asparagus (trimmed and cut in half)
• ¼ cup basil pesto (or more, to taste)
• 1 cup cherry tomatoes (yellow and red, halved)
• 1 cup tortellini (uncooked, cheese-filled recommended)

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Step-by-Step Directions

1. Cook the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add sliced chicken thighs, seasoned with salt, and ¼ cup of chopped sun-dried tomatoes.
• Cook for 5–10 minutes, turning occasionally, until the chicken is fully cooked and slightly golden.
• Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.

2. Cook the Asparagus

• To the same skillet, add the asparagus and the remaining ¼ cup of sun-dried tomatoes.
• Season generously with salt.
• Cook over medium heat for 5–10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
• Remove the asparagus and set it aside on a serving plate.

3. Cook the Tortellini

• While the asparagus cooks, prepare the tortellini according to the package instructions.
• Drain and set aside.

4. Combine Chicken, Tortellini, and Pesto

• Return the cooked chicken to the skillet.
• Add basil pesto and stir to coat the chicken evenly. Cook over low-medium heat for 1–2 minutes to reheat the chicken.
• Remove from heat and add the cooked tortellini and halved cherry tomatoes. Stir everything together until well combined.
• If desired, add extra pesto for a stronger flavor.

5. Assemble and Serve

• Place the chicken, tortellini, and cherry tomatoes on the serving plate with the asparagus.
• Adjust the seasoning with additional salt, if needed.

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Notes and Variations

• Pesto: Homemade pesto adds fresh, bold flavor, but your favorite store-bought brand works well too.
• Vegetable Swaps: Replace asparagus with green beans, zucchini, or even broccoli for variety.
• Tortellini Options: Cheese-filled tortellini are recommended, but spinach or mushroom varieties are also excellent.
• Make-Ahead Tip: This dish reheats beautifully, making it a great option for meal prep or leftovers.

Serving Suggestions

Your Pesto Chicken Tortellini and Veggies is a versatile dish that works beautifully as a stand-alone meal or as part of a more elaborate dinner spread. Here are some ideas to elevate your presentation and flavor:

• Garnish with Parmesan: Sprinkle freshly grated Parmesan cheese over the dish for extra richness.
• Fresh Basil: Add a few whole basil leaves or a chiffonade of basil for a pop of freshness.
• Lemon Zest: A touch of lemon zest brightens up the flavors and complements the pesto.
• Serve Family-Style: Arrange the chicken, tortellini, and veggies on a large platter for a stunning centerpiece.
• Pair with Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the basil and sun-dried tomatoes.

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Common Mistakes to Avoid

1. Overcooking the Chicken

• Overcooked chicken becomes dry and chewy. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
• Slice chicken into even strips for uniform cooking.

2. Undercooking or Overcooking the Asparagus

• Aim for a crisp-tender texture. Asparagus should retain its bright green color but be easy to bite through.
• Check doneness by piercing the asparagus with a fork.

3. Using Watery Pesto

• Some store-bought pestos are overly oily or watery, which can thin out the sauce. Drain excess oil or choose a thicker brand.

4. Overloading the Dish with Pesto

• Too much pesto can overpower the delicate flavors of the vegetables and tortellini. Start with ¼ cup and adjust to taste.

5. Skipping the Salt

• Vegetables like asparagus need adequate seasoning during cooking to enhance their natural flavors. Don’t skip this step!

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Side Dish Recommendations

Complement your Pesto Chicken Tortellini and Veggies with these sides to create a well-rounded meal:

1. Garlic Bread or Focaccia

• Warm, crusty garlic bread or herb-infused focaccia is perfect for soaking up the pesto sauce.

2. Arugula or Spinach Salad

• A simple salad with arugula, spinach, or mixed greens tossed in a lemon vinaigrette provides a refreshing balance to the richness of the dish.

3. Roasted Zucchini or Squash

• Lightly roasted zucchini or yellow squash with olive oil and herbs complements the Mediterranean flavors beautifully.

4. Greek Cucumber and Feta Salad

• A mix of crisp cucumbers, tomatoes, feta cheese, and olives dressed in olive oil and oregano pairs perfectly with this dish.

5. Caprese Salad

• Layers of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make an excellent side.

6. Lemon Herb Roasted Potatoes

• Crispy roasted potatoes seasoned with garlic, lemon, and rosemary add a comforting touch to the meal.

7. Sautéed Green Beans with Garlic

• A simple side of green beans cooked with garlic and olive oil adds a fresh and earthy flavor to the dish.

8. Creamy Tomato Bisque

• A warm bowl of creamy tomato soup can serve as a cozy starter to complement the basil and tomato elements of the main dish.

Recipe Tips

1. Use High-Quality Pesto

• For the best flavor, opt for fresh homemade pesto or a high-quality store-bought brand. Look for one with vibrant basil and a balanced blend of Parmesan, garlic, and pine nuts.

1. Customize the Vegetables

• While asparagus pairs wonderfully with this dish, you can easily swap it out for green beans, zucchini, broccoli, or bell peppers, depending on your preferences or what’s in season.

1. Tortellini Variations

• Cheese-filled tortellini is the go-to option, but spinach, mushroom, or even meat-filled varieties add exciting twists to the dish.

1. Adjust the Pesto Amount

• Start with ¼ cup of pesto and increase gradually to suit your taste. Some might prefer a lighter coating, while others enjoy a bold, pesto-rich flavor.

1. Protein Substitutions

• Swap chicken thighs for chicken breast, shrimp, or even plant-based protein like tofu for a vegetarian-friendly alternative.

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Storage and Reheating Instructions

Storage

• Refrigeration: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
• Freezing: While the chicken and vegetables freeze well, tortellini may become soft after freezing. If freezing, store the chicken and vegetables separately from the pasta for up to 1 month.

Reheating

• Skillet: For the best results, reheat the dish in a skillet over low heat. Add a splash of olive oil or water to loosen the sauce.
• Microwave: Warm individual portions in the microwave in 30-second intervals, stirring in between to ensure even heating.

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FAQs

1. Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly! Just choose a high-quality brand with minimal added oils for a fresh, rich flavor.

2. What other vegetables can I substitute for asparagus?

Green beans, zucchini, broccoli, or bell peppers are excellent substitutes. Choose vegetables with a crisp-tender texture to maintain the balance of flavors.

3. Can I make this dish vegetarian?

Absolutely! Skip the chicken and replace it with plant-based protein like tofu or chickpeas. Make sure the tortellini is vegetarian if using store-bought options.

4. How do I make this dish gluten-free?

Use gluten-free tortellini and ensure your pesto brand is gluten-free. Everything else in the recipe is naturally gluten-free.

5. Can I make this dish ahead of time?

Yes, it reheats beautifully, making it great for meal prep. Just store the components (chicken, veggies, and tortellini) separately for best results.

6. What’s the best way to prevent tortellini from sticking together?

After cooking and draining the tortellini, toss it with a small amount of olive oil to prevent sticking.

7. How can I add extra flavor to this dish?

Add a sprinkle of red pepper flakes for heat, a squeeze of lemon for brightness, or toasted pine nuts for texture.

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Conclusion

Pesto Chicken Tortellini and Veggies is the ultimate Mediterranean-inspired comfort dish that brings together bold flavors and vibrant colors in every bite. From tender chicken and cheesy tortellini to crisp asparagus and tangy sun-dried tomatoes, this dish is an easy, versatile recipe that satisfies any craving.

Serve it with a refreshing side salad or garlic bread to create a wholesome meal, or save it for meal prep as it reheats beautifully. Whether you’re looking for a quick weeknight dinner or a meal that wows guests, this recipe delivers every time.

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