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Pesto Chicken Tortellini and Veggies

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A delightful dish with creamy flavors, juicy chicken, and fresh vegetables, perfect for a busy weeknight dinner or impressing guests.

Ingredients

Scale
  • 12 oz cheese tortellini, fresh or frozen
  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced
  • 1 cup store-bought or homemade pesto
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, about 3-5 minutes for fresh or 7-10 minutes for frozen. Drain and set aside.
  2. Add a tablespoon of olive oil to a large skillet over medium heat. Sauté the diced chicken for 5-7 minutes until golden brown and fully cooked.
  3. Include the zucchini and bell peppers in the skillet. Cook for 3-4 minutes until tender but crisp.
  4. Stir in the halved cherry tomatoes and cook for another 2 minutes until softened.
  5. Reduce heat to low. Add the cooked tortellini, pesto, and heavy cream. Stir gently and cook for 2-3 minutes until heated through and creamy.
  6. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil if desired.

Notes

For best texture, do not overcook the tortellini. Customize vegetables based on preference.

Nutrition

Find it online: https://www.lunarecipez.com/pesto-chicken-tortellini-and-veggies/

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