Description
Pesto Chicken Tortellini and Veggies is a delightful and colorful dish that combines tender chicken, fresh vegetables, and al dente tortellini, all coated in a rich basil pesto sauce. Perfect for weeknight dinners or gatherings, this recipe is both quick to prepare and bursting with flavor, making it a family favorite. Experience the magic of this comforting meal that promises not only to satisfy your culinary cravings but also to impress your guests!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb)
- 1 cup fresh basil pesto (store-bought or homemade)
- 12 oz fresh or frozen tortellini
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the tortellini according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté diced chicken breasts seasoned with salt and pepper until golden brown and cooked through (6-8 minutes).
- Add mixed vegetables to the skillet and stir-fry for about 3-4 minutes until slightly softened but crunchy.
- Lower the heat and add the pesto sauce, stirring until everything is well-coated. Simmer for 2-3 minutes.
- Gently fold in the cooked tortellini until evenly distributed and heated through (about 2 minutes).
- Remove from heat, sprinkle with Parmesan cheese, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg