Ingredients
Scale
- 2 chicken breasts
- 1 cup tortellini
- 1 cup asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes on each side until browned and cooked through.
- Remove the chicken and set aside.
- In the same skillet, add tortellini, asparagus, and tomatoes. Cook for about 5 minutes, stirring occasionally.
- Add the pesto sauce to the skillet and stir until everything is well coated.
- Cut the chicken into slices and return it to the pan.
- Cook for an additional 2-3 minutes to heat through before serving.
Notes
Best served warm with freshly grated Parmesan cheese on top. Can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg