Pesto Chicken Tortellini and Veggies
A delightful dish with creamy flavors, juicy chicken, and fresh vegetables, perfect for a busy weeknight dinner or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Paleo, Gluten-Free
Ingredients
Scale
- 12 oz cheese tortellini, fresh or frozen
- 1 lb boneless, skinless chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup store-bought or homemade pesto
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, about 3-5 minutes for fresh or 7-10 minutes for frozen. Drain and set aside.
- Add a tablespoon of olive oil to a large skillet over medium heat. Sauté the diced chicken for 5-7 minutes until golden brown and fully cooked.
- Include the zucchini and bell peppers in the skillet. Cook for 3-4 minutes until tender but crisp.
- Stir in the halved cherry tomatoes and cook for another 2 minutes until softened.
- Reduce heat to low. Add the cooked tortellini, pesto, and heavy cream. Stir gently and cook for 2-3 minutes until heated through and creamy.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh basil if desired.
Notes
For best texture, do not overcook the tortellini. Customize vegetables based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://lunarecipez.com/pesto-chicken-tortellini-and-veggies/