It has been a while since I put out a recipe post and I am so sorry! And, it’s a Friday which I don’t usually post on but HEY, WHY NOT? Don’t fear, I am still cooking and still eating. I found that I have been posting my recipes on my IG stories more lately than actually sitting down to put out a blog on them. Anyways, today I am back at it.
Seeing that is it summer and the last place I want to be found is in a hot kitchen – this is the time of year I try and cook on the lighter side, I think everyone does this? Fruits and veggies are in season and everything is fresh, it’s just so much better!
One dish that I find I keep in my back pocket during the summers is my pesto chicken tortellini and veggies. These are all ingredients I usually have on hand in the summer anyways so it’s perfect, quick and delicious. Not to mention there are 2 f my favorite ingredients in this dish – basil pesto and sun-dried tomatoes.
This summertime staples is full of fresh veggies, healthy oils, chicken and a moderate amount of pasta. Pretty well balanced if you ask me? The last time I made this I actually topped it off with feta cheese crumbles for a Mediterranean vibe and it was magical!!
Also, if you have a summer potluck party coming – this would be perfect to whip up!
Here is what you will need:
♥ 2 tablespoons of olive oil
♥ 1lb of boneless, skinless chicken thighs (chicken breasts will work also)
♥ 1/2cup of sun-dried tomatoes – drained of oil and chopped
♥ 1lb of asparagus – ends trimmed and cut into half
♥ 1/4 cup of basil pesto (add more if you’re like me and addicted!)
♥ 1 cup of red and yellow cherry tomatoes – halved
♥ 1 cup of tortellini
Here is what you will need to do:
♥ In a large skilled heat the olive oil over medium heat.
♥ Season the sliced chicken thighs with salt and add to the skilled while adding 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for about 8-10 minutes. Make sure to turn the chicken slices over a couple of times, until the chicken is completely cooked through.
♥ Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil inside.
♥ Season the asparagus with salt and make sure the ends are trimmed. Add to the oiled skillet along with the other 1/4 cup of sun-dried tomatoes and cook on medium heat for 10 minutes or until the asparagus is cooked. Remove the asparagus.
♥ Cook tortellini according the package directions and drain when finished.
♥ Add cooked chicken back to the skilled. Add the basil pesto and stir to coat and cook on low-medium heat until the chicken is reheated – 2-3 minutes. Remove from heat.
♥ Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and add more presto if desired.
♥ Season with additional salt if needed then add everything onto a serving plate and enjoy!
These were certainly a crowd favorite and all 80 of them were eaten in no time!
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