Pesto Chicken with Tortellini and Veggies
A quick and easy weeknight dinner featuring tender chicken, flavorful pesto, tortellini, and fresh vegetables, all in a creamy sauce.
Ingredients
Main Ingredients
- 2 pieces Chicken breasts Lean protein that becomes tender and juicy when cooked.
- 1 package Tortellini Fresh or frozen varieties work well.
- 1/2 cup Pesto The star ingredient for flavor.
Seasonings
- 1 teaspoon Salt Essential for enhancing flavor.
- 1 teaspoon Pepper Essential for enhancing flavor.
- 2 tablespoons Olive oil Used for cooking the chicken.
Optional Add-Ins
- 2 cups Fresh spinach or kale Adds nutrients that wilt beautifully into the dish.
- 1 cup Cherry tomatoes Adds sweetness and acidity.
- 1/4 cup Parmesan cheese For extra cheesy goodness.
Instructions
Preparation
- In a large pot, boil salted water and cook the tortellini according to the package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until golden brown and cooked through. Remove from the skillet and let it rest.
- In the same skillet, add a bit more olive oil if needed and toss in your chosen vegetables. Sauté for about 5 minutes until tender.
Combining
- Slice the cooked chicken and return it to the skillet. Add the cooked tortellini and pesto, stirring everything gently to coat.
- Cook for another 2-3 minutes until heated through.
- Serve hot, garnished with grated Parmesan if desired.
Notes
Don’t overcook the chicken, opt for high-quality pesto, and feel free to add more veggies. This recipe is very versatile.