CHICKEN

Sun-dried Tomato Pesto Chicken Tortellini

2 comments

Sun-dried Tomato Pesto Chicken Tortellini

0 from 0 votes Only logged in users can rate recipes
Recipe by Julia Pacheco Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 2 tbs olive oil, divided

  • 1 lb chicken breast, cubed

  • 1/2 tsp salt

  • 1/2 cup sun-dried tomatoes, divided

  • 1 lb asparagus, trimmed

  • 1/4 cup water

  • 9oz cheese tortellini

  • 1/3 cup basil pesto

  • 8oz cherry tomatos, sliced in half

Directions

  • Heat a large deep skillet to medium heat add in 1 tbs of olive oil once oil is hot add in the cubed chicken, 1/4 cup of the sun dried tomatoes and season with salt stir together and cook for about 7-8 minutiae or until the chicken is cooked through.
  • Once chicken is cooked remove to a separate plate cover with foil to keep warm and set to the side.
  • To a pot of boiling water add the tortellini cook according to package instructions, drain and set to the side. (To avoid the cooked tortellini from sticking together stir in 2 tbs of olive oil after the pasta is cooked and drained)
  • In the same pan we cooked the chicken in add 1 tbs of olive oil, asparagus, 1/4 cup of sun dried tomatoes, and water. Cook on medium heat for about 5-10 minutes or until the asparagus is to the tenderness you like it to be.
  • Once asparagus is tender sitr back in the cooked chicken, and pesto.
  • Stir in the cherry tomatoes, and cooked tortellini. Once the tortellini is coated in the pesto its ready to enjoy! We like to serve ours with parmesan cheese on top.

2 Comments

  1. Midwest Cook

    YUM – I made a half-recipe and it was 4 servings for us. I used cooked/shredded/frozen rotisserie chicken and included the water and sun dried tomatoes as I thawed it.

  2. Karen Warnes

    This was pretty good and came together fast! I usually cut my asparagus into small pieces.

Leave a Comment

Your email address will not be published.

*