Easy Basil Pesto Chicken with Tortellini and Veggies

Key Ingredients & Substitutions

Chicken: Boneless, skinless breasts or thighs work best for this dish as they stay juicy during cooking. If you’re looking for a leaner option, turkey breast can also be used.

Tortellini: Cheese tortellini adds creamy goodness, but feel free to swap it with spinach or mushroom tortellini for a twist. You can also use gluten-free pasta if needed!

Asparagus: Fresh asparagus is great here, but if it’s not in season, green beans or broccoli can be a good substitute. These will still give you a nice crunch!

Basil Pesto: Homemade pesto is fabulous, but store-bought works wonders too. If you want a different flavor, try sun-dried tomato pesto for a unique twist.

How Do I Cook the Chicken Perfectly?

Cooking chicken evenly can be tricky! Here are some tips to ensure your chicken is juicy and delicious:

• Cut the chicken into uniform pieces to ensure even cooking.
• Don’t overcrowd the skillet; give the chicken room so it can brown nicely.
• Cook on medium-high heat for a good sear, then reduce the heat to finish cooking without burning.

It’s okay to use a meat thermometer; the internal temperature should reach 165°F (75°C) for safety!

What’s the Best Way to Cook the Asparagus?

Asparagus can get mushy if overcooked. Here’s a quick guide for perfectly tender asparagus:

• Trim the tough ends of the asparagus before cooking.
• Cook until bright green and tender, about 3-4 minutes. The asparagus should still have a bite!
• Don’t forget to toss them occasionally to get them even on all sides.

These tips will help you enjoy the fresh, vibrant taste of asparagus!

Easy Basil Pesto Chicken with Tortellini and Veggies

Ingredients You’ll Need:

For The Main Dish:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 cups cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes, halved (mix of red and yellow)
• 1 cup fresh asparagus spears, trimmed

For The Sauce:

• 3 tbsp basil pesto (store-bought or homemade)
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• Salt and pepper, to taste

How Much Time Will You Need?

This delightful dish will take about 25-30 minutes in total—from prep to cooking. It’s quick enough for a weeknight dinner but delicious enough to impress guests!

Step-by-Step Instructions:

1. Boil the Tortellini:

Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions—usually around 3-5 minutes—for that perfect al dente texture. When done, drain the tortellini and set it aside.

2. Sauté the Asparagus:

While the tortellini cooks, grab a large skillet and heat 1 tablespoon of olive oil over medium-high heat. Add the asparagus spears and cook for about 3-4 minutes. Just turn them occasionally until they become tender and slightly charred. When they’re ready, remove the asparagus from the skillet and set them aside.

3. Cook the Chicken:

Next, add the remaining tablespoon of olive oil to the skillet. Toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—be careful not to burn it! Then, add the chicken pieces, seasoning with a little salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

4. Mix in Pesto and Combine:

Once the chicken is ready, lower the heat to medium-low and stir in the basil pesto. Make sure to coat the chicken evenly. Then, add the cooked tortellini, asparagus, and halved cherry tomatoes to the skillet. Gently toss everything together to warm through for about 2 minutes.

5. Final Touches:

Before serving, taste your dish and adjust the seasoning with a bit more salt and pepper if needed. Serve warm, and feel free to garnish with extra basil or freshly grated Parmesan cheese for that delightful finishing touch!

This recipe offers a scrumptious balance of tender pesto chicken, colorful veggies, and creamy tortellini, making it a wholesome meal that’s as beautiful as it is delicious! Enjoy every bite!

FAQ for Easy Basil Pesto Chicken with Tortellini and Veggies

Can I Use Different Types of Pasta?

Absolutely! While cheese tortellini is a great choice, you can substitute it with any type of pasta you prefer, such as penne, rotini, or even whole grain pasta. Just be sure to adjust the cooking time according to the pasta you choose!

How Can I Make This Recipe Vegetarian?

To make this dish vegetarian, simply omit the chicken and toss in additional veggies like bell peppers, zucchini, or mushrooms. You can also substitute the chicken with plant-based protein such as tofu or tempeh, or add more cheese tortellini for a hearty meal!

Can I Make This Dish A Day Ahead?

Yes, you can prepare this dish ahead of time! Simply cook the chicken and veggies, then toss everything together, and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen it up before serving.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. If the dish seems a bit dry, add a splash of olive oil or chicken broth for moisture while reheating.