Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups tortellini Any type of tortellini can be used.
- 1 cup asparagus, trimmed Trim the asparagus properly for even cooking.
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto Store-bought pesto can be used.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving Best served fresh with grated cheese.
Method
Preparation
- Heat olive oil in a large pan over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the pan. Cook until golden brown and cooked through, about 6-7 minutes on each side.
- Remove the chicken from the pan and set it aside.
Cooking
- In the same pan, add the tortellini, asparagus, and cherry tomatoes. Pour in a bit of water (or chicken broth) if needed to create steam, cover, and cook for about 5-6 minutes until the tortellini is tender.
- Return the chicken to the pan and add the pesto, stirring well to combine everything.
- Cook for another 2 minutes until heated through. Serve with grated Parmesan cheese on top.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 3g
Notes
This dish is best enjoyed fresh off the stove. Pair it with a light salad or some garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for about 3 days. Reheat with a splash of water or broth to keep it moist.
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