Description
Pesto Chicken with Tortellini and Veggies is a vibrant summer dish that perfectly combines tender chicken, fresh asparagus, and juicy cherry tomatoes, all coated in zesty pesto. This colorful meal is quick to prepare and ideal for family gatherings or weeknight dinners. Bursting with flavor and visual appeal, it?s sure to impress everyone at the table while making mealtime a joyful occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup pesto sauce (homemade or store-bought)
- 12 oz tortellini (fresh or frozen)
- 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; place them in the prepared baking dish.
- In a bowl, toss asparagus and cherry tomatoes with olive oil, salt, and pepper; arrange around the chicken.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165?F and veggies are tender.
- Meanwhile, cook tortellini according to package instructions; drain and reserve some pasta water.
- Let chicken rest for five minutes before slicing into bite-sized pieces. Combine chicken, tortellini, roasted veggies, and pesto sauce in a large bowl; mix well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg