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Pesto Chicken Tortellini and Veggies

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A warm and creamy pasta dish featuring cheese tortellini enveloped in luscious pesto sauce, juicy chicken, and colorful vegetables.

Ingredients

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  • 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

  1. Boil the tortellini: In a large pot, bring salted water to a boil. Cook the tortellini according to package instructions, about 3-5 minutes for fresh, 7-10 minutes for frozen, until al dente. Drain and set aside.
  2. Sauté the chicken: In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the diced chicken for 5-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
  3. Add the veggies: Add zucchini and bell peppers to the skillet, cooking for an additional 3-4 minutes until tender but still crisp.
  4. Incorporate the tomatoes: Stir in cherry tomatoes and cook for another 2 minutes until they soften slightly.
  5. Combine the heavenly ingredients: Reduce heat to low and add the cooked tortellini, pesto, and heavy cream to the skillet. Stir gently to combine, cooking for an additional 2-3 minutes until heated through and creamy.
  6. Season and serve: Season with salt and pepper to taste. Serve immediately, garnished with fresh basil if desired.

Notes

This dish pairs beautifully with a simple green salad or garlic bread. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/pesto-chicken-tortellini-and-veggies/

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