Description
A quick and easy one-pan meal featuring chicken, tortellini, and fresh vegetables with pesto sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 1 cup pesto sauce
- 1 package tortellini
- 1 cup asparagus, trimmed
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil
Instructions
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper and cook for about 5-7 minutes per side, until cooked through.
- Remove the chicken and set aside.
- In the same skillet, add asparagus and cook until tender.
- Add cherry tomatoes and tortellini to the skillet, stirring to combine.
- Add the cooked chicken back to the skillet and pour pesto sauce over everything.
- Toss to combine and cook for an additional 2-3 minutes to heat through. Serve warm.
Notes
Serve with grated Parmesan cheese, a green salad, or garlic bread for a complete meal. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg