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Pesto Chicken Tortellini and Veggies

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Pesto Chicken Tortellini and Veggies is a vibrant and satisfying dish that brings together tender chicken, flavorful pesto, and colorful vegetables in a delightful blend. Perfect for busy weeknights or cozy gatherings, this quick recipe is both simple to make and visually appealing. With creamy tortellini and fresh ingredients, every bite is a burst of flavor that will leave your taste buds dancing.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup pesto sauce (store-bought or homemade)
  • 9 oz cheese-filled tortellini (fresh or frozen)
  • 1 cup bell peppers (mixed colors, sliced)
  • 1 medium zucchini (thinly sliced)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil

Instructions

  1. Chop the chicken into bite-sized pieces and slice the bell peppers and zucchini.
  2. In a large skillet over medium heat, drizzle olive oil and add chicken pieces. Sauté until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
  3. Toss in bell peppers and zucchini into the skillet. Sauté until slightly softened but still crunchy, around 3-4 minutes.
  4. In boiling salted water, cook tortellini according to package instructions until they float (usually about 3-5 minutes).
  5. Drain the tortellini and add them to the skillet with pesto sauce. Stir gently until coated evenly; let flavors mingle for about 2-3 minutes.
  6. Add cherry tomatoes last so they warm without losing shape. Sprinkle with grated Parmesan before serving.

Nutrition

Keywords: Feel free to substitute vegetables based on what you have on hand. For added spice, sprinkle red pepper flakes during cooking. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://onedaycooking.com/irresistible-pesto-chicken-tortellini-and-veggies-recipe/