Chicken Tortellini with Basil Pesto & Veggies

Pesto. Chicken. Cherry AND sun-dried tomatoes. Asparagus. Did I also mention you can make it all in one pan? This one’s a winner, y’all.

I came across this recipe the other night from Julia’s Album and once I saw the colors and all the yummy veggies, I knew I wanted to make it for the family. You know how picky little sis has been lately, so I knew this one wouldn’t be that popular with her, but had a feeling everyone else would enjoy it.

What also drew me to this recipe was how few ingredients it called for. Not only are they healthy, delicious, and fresh, there aren’t that many of them! AKA my favorite because it doesn’t take long to make. However, I switched out the ravioli for tortellini because I couldn’t find any ravioli at the store. It was still so good and the kids ate it all up. Also, I have never in my life cooked with sun-dried tomatoes before (why did no one tell me they’re so yummy and flavorful?!), so this was a much needed and welcomed switch-up from our regular dinner rotation ingredients.

Here’s what you’re going to need:

Ingredients

• 2 tablespoons olive oil

• 1 lb chicken breast boneless skinless, sliced

• salt

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

• 1 lb asparagus , ends trimmed, cut in half

• 1/4 cup basil pesto

• 1 cup cherry tomatoes , yellow and red, sliced in half

• 10 oz ravioli

Directions:

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

2. Add sliced chicken breast (seasoned with salt) and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until the chicken is completely cooked through.

3. Remove the chicken and the sun-dried from the skillet, leaving the oil in.

4. Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.

5. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a plate.

6. Cook ravioli according to the package instructions, drain.

7. Add cooked chicken with sun-dried tomatoes back to the skillet.

8. Add basil pesto.

9. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.

10. Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.

11. Season with more salt if needed.

12. Serve the chicken, ravioli, and cherry tomatoes together with asparagus.

Hope you enjoy all the pretty colors and yummy flavors like we did, and head to Julia’s Album for more delicious recipes like this one! xoxo