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–+ servings

One-Pan Pesto Chicken with Tortellini and Veggies

A vibrant one-pan meal featuring tender chicken, savory pesto, and colorful vegetables, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless and skinless
  • 12 ounces tortellini Pre-cooked is recommended
  • 1/2 cup pesto sauce Store-bought or homemade
  • 1 cup asparagus Cut into bite-sized pieces
  • 1 cup cherry tomatoes Halved
  • 2 tablespoons olive oil For cooking
  • 1 teaspoon salt To taste
  • 1 teaspoon pepper To taste

Method
 

Cooking
  1. In a large skillet, warm olive oil over medium heat.
  2. Add the chicken breasts and cook until they are browned and completely cooked, about 6-8 minutes.
  3. Introduce asparagus and cherry tomatoes, cooking for an additional 5 minutes.
  4. Mix in the tortellini and pesto, ensuring everything is heated and well combined.
  5. Adjust seasoning with salt and pepper according to your taste.
  6. Serve warm and enjoy.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 18g

Notes

Store leftovers in airtight containers. Refrigerate within two hours and consume within 3-4 days. Reheat in a skillet or microwave until warmed through.

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