top of page
  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's One-Pan Pesto Chicken with Tortellini & Veggies


  • 2 tablespoons olive oil

  • 1 lb chicken thighs (boneless & skinless), cut into strips *

  • salt

  • 1/2 cup sun-dried tomatoes drained of oil, chopped

  • 1 lb asparagus ends trimmed, stalks cut in half

  • 1/4-1/2 cup basil pesto

  • 1 cup cherry tomatoes, halved

  • 1 cup uncooked tortellini


  1. In a large skillet, heat 2 tablespoons olive oil on medium heat.

  2. Add sliced chicken thighs (seasoned with salt), 1/4 cup of chopped sun-dried tomatoes and cook everything for 5-10 minutes, turning chicken slices over a couple of times, until chicken is thoroughly cooked.

  3. Remove chicken and sun-dried tomatoes from the skillet, ensuring the oil stays in the pan.

  4. Add asparagus to skillet, season generously with salt, and add remaining sun-dried tomatoes as well.

  5. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove asparagus from skillet.

  6. Cook tortellini to package instructions, draining thoroughly.

  7. Return cooked chicken to skillet. Add basil pesto and turn heat to low, stirring to ensure chicken is fully coated with pesto and warmed through. Remove skillet from heat.

  8. Add tortellini, halved tomatoes, sun-dried tomatoes and asparagus back to skillet. Stir gently to incorporate pesto sauce over entirety of dish. Serve immediately and enjoy!

*You can substitute chicken breast for a lower carb option


5 views0 comments


bottom of page