Pesto chicken Tortellini & veggies.

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!

tort. veggie 2 - Copy

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.

tort. veggie 4

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!

tort. veggie

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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