Pesto Chicken Tortellini and Veggies

Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs boneless and skinless, sliced into strips
• salt
• 1/2 cup sun-dried tomatoes drained of oil, chopped
• 1 lb asparagus ends trimmed, cut in half
• 1/4 cup basil pesto or use more
• 1 cup cherry tomatoes yellow and red, halved
• 1 cup tortellini uncooked

Instructions

• In a large skillet heat 2 tablespoons olive oil on medium heat.  
• Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
• Remove the chicken and the sun-dried from the skillet, leaving the oil in.
• Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.  
• Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
• Cook tortellini according to the package instructions, drain.
• Add cooked chicken back to the skillet.   Add basil pesto.  Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. 
• Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken.  Stir to combine.  Add more pesto if desired.
• Season with more salt if needed.  
• Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.

See full instruction on : juliasalbum.com