Chicken Tortellini with Pesto and Vegetables
Ingredients:
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into strips
• Salt, to taste
• ½ cup sun-dried tomatoes, dried and diced
• 1 lb. asparagus, trimmed and quartered
• ¼ cup basil pesto (add to taste)
• 1 cup yellow and red cherry tomatoes, halved
• 1 cup uncooked tortellini
Instructions:
1. Roasted chicken: In a large skillet, heat olive oil on medium. -heat on high fireworks. Add the chicken and ¼ cup sun-dried tomatoes, season with salt, and cook until tender, 5 to 10 minutes. Drain and save the oil.
2. Sauté vegetables: Add asparagus and sun-dried tomatoes in one technique, season with salt, and cook until asparagus is tender. Transfer to a serving plate.
3. Preparation of tortellini: Cook and drain the tortellini according to the instructions on the package.
4. Assemble and serve: Return chicken to skillet, add pesto and heat through. Add tortellini and cherry tomatoes and mix everything together. Adjust seasonings and pesto if necessary. Arrange the asparagus on a serving plate.
