Pesto Chicken Tortellini and Veggies
A creamy and comforting dish combining cheese tortellini, tender chicken, and vibrant vegetables in a luscious pesto sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
- Diet: Paleo
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 pesto sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Boil the tortellini in salted water according to package instructions until al dente. Drain and set aside.
- Sauté the diced chicken in olive oil over medium heat for 5-7 minutes until golden and cooked through.
- Add the zucchini and bell peppers, cooking for an additional 3-4 minutes until tender but still crisp.
- Incorporate the cherry tomatoes and cook for another 2 minutes until softened slightly.
- Combine the cooked tortellini, pesto, and heavy cream, stirring gently until heated through and creamy.
- Season with salt and pepper to taste, then serve immediately, garnished with fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier version, add red pepper flakes when cooking the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
Find it online: https://recypez.com/creamy-pesto-chicken-tortellini-veggies/