Description
A vibrant and hearty dish featuring pillowy cheese tortellini, juicy chicken, colorful veggies, and a fresh burst of basil pesto. A perfect balance of comfort and flavor, all made in one skillet.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 9 oz cheese tortellini
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside. Don’t overcook, as it will finish in the sauce.
- While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
- Add another drizzle of olive oil to the skillet, then add the bell peppers and zucchini. Sauté until they begin to soften, about 3-4 minutes. Add the cherry tomatoes and cook for another 2 minutes until they burst and release their juices.
- Lower the heat, return the chicken to the skillet, and add the cooked tortellini. Spoon over the pesto sauce, gently tossing everything to coat well. Add a little reserved pasta water if needed to loosen the sauce.
- Top with freshly grated Parmesan cheese just before serving. Enjoy warm!
Notes
- For a vegetarian option, skip the chicken and add extra veggies like mushrooms, asparagus, or beans for protein.
- If you prefer a different pasta, you can swap out the tortellini for your favorite pasta shape, adjusting cook time as needed.
- Homemade pesto will give the freshest flavor, but store-bought pesto works just as well when you’re short on time.
