Pesto Chicken Tortellini
CALORIES: 640
PREP: 5 minutes
COOK: 15 minutes
This delicious Pesto Chicken Tortellini is loaded with flavor and bright spring vegetables. It only requires a few ingredients and is ready to serve in just 20 minutes. If you don’t have asparagus and tomatoes you can sub in any fresh veggies that you have available!
Ingredients
| 1 lb | cheese tortellini |
|---|---|
| 1 tbsp | oil |
| 2 | boneless skinless chicken breasts, cut into 1 inch cubes |
| 1 lb | asparagus, trimmed and cut into thirds |
| 2 cups | cherry tomatoes, halved |
| 1/2 cup | pesto sauce |
Salt and pepper to taste |
Directions
Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring occasionally, until it is golden on all sides, about 8 to 10 minutes. Stir in the asparagus, tortellini, and the reserved pasta water. Stir in the tomatoes and pesto. Continue to cook until the asparagus is bright green, about 2 minutes. Season the pasta with salt and pepper to taste.
Serve immediatley or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 640 |
| Total Fat (g) | 31 |
| Saturated fat (g) | 7 |
| Cholesterol (mg) | 95 |
| Sodium (mg) | 840 |
| Total Carbohydrate (g) | 60 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 3 |
| Protein (g) | 33 |
| Calcium (mg) | 245 |
| Iron (mg) | 4 |
| Potassium (mg) | 646 |
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