Description
A quick and cozy one-pan dish featuring tender chicken, al dente tortellini, and vibrant vegetables tossed in rich pesto.
Ingredients
Scale
- 2 Chicken Breasts, boneless and skinless
- 2 Cups Tortellini, fresh or frozen
- 1 Cup Asparagus, trimmed
- 1 Cup Cherry Tomatoes, halved
- 1/2 Cup Pesto
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
- Grated Parmesan Cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove chicken and let it rest.
- Add asparagus and cherry tomatoes to the same skillet, sautéing for 3-4 minutes until softened.
- Toss in tortellini (fresh or cooked dried) and mix well.
- Combine the chicken back into the skillet, pour the pesto over everything, and toss gently.
- Bake in the oven for 10-15 minutes, until chicken is cooked through (165°F or 74°C) and tortellini is tender.
- Sprinkle with grated Parmesan cheese and let sit for a few minutes before serving.
Notes
For a twist, add shrimp or chickpeas. You can also substitute tortellini with another pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: One-Pan Meal, Pesto Chicken, Tortellini, Easy Dinner, Weeknight Meal