Description
A quick and flavorful dish combining chicken, cheesy tortellini, and seasonal vegetables, all made in one pan with basil pesto.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
- 9 oz Refrigerated Cheese Tortellini
- 2 cups Seasonal Veggies (sliced zucchini, bell peppers, and cherry tomatoes)
- ½ cup High-quality Basil Pesto
- 1 cup Chicken Broth (or water)
- 2 cloves Garlic, minced
- 2 Tbsp Olive Oil
- ½ cup Freshly Grated Parmesan Cheese
- Salt and Black Pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes until golden brown. Remove the chicken and set it aside.
- In the same skillet, add sliced vegetables and minced garlic. Sauté for 3-5 minutes until tender-crisp.
- Pour chicken broth into the skillet and add tortellini. Cover and simmer for 3-5 minutes until pasta is tender.
- Add the cooked chicken back to the skillet. Stir in the basil pesto and heat through for another 1-2 minutes.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
Notes
For added flavor, garnish with fresh basil leaves or red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg