Chicken & Cheese Tortellini with Basil Pesto & Veggies
This skillet meal is so versatile, you can substitute any ravioli, any boneless protein, and any veggies you want. It's a perfect basic technique to take and make your own with what you have on hand.
Ingredients
Instructions
-
Step 1
Cook tortellini according to the package instructions, and drain (reserve a little of the pasta water in case you need to add it to the skillet later). -
Step 2
While the pasta is cooking proceed to heat 2 tablespoons olive oil on medium heat in a large skillet.Add chicken chunks and season with salt, pepper, Italian seasoning, and paprika to taste and add ¼ 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. -
Step 3
Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in.Now add the broccoli and spinach and ¼ cup of sun-dried tomatoes to the same skillet.Cook on medium heat for 5-10 minutes until the veggies are cooked to your liking. -
Step 4
Now add the cooked chicken with sun-dried tomatoes back to the skillet with the veggies.Add basil pesto and stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Turn off the heat.Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine and add more pesto and seasonings if desired.
Note
This skillet meal was inspired by a recipe from Julia's Album. Her website has lots of healthy and delicious recipes that are every bit as good as the comfort food we love without all the calories and fat.
