Pesto Chicken & Tomato Tortellini
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This Pesto Chicken & Tomato Tortellini is bursting with fresh flavor!
It’s the perfect summer dish to use all those garden tomatoes & fresh herbs!
This healthy dinner is Mediterranean style in that it’s full of wholesome, fresh, and nourhishing ingredients
It’s also gluten free and can be made completely dairy free, too!
Make as a family dinner or serve cold as a pasta salad at your summer cookouts!
Why You’ll Love This Pesto Chicken & Tomato Tortellini
- It’s super simple to make, and is ready in under 30 minutes
- It’s a great way to utilize your garden vegetables and herbs
- It makes for a great hot dinner, but also tastes delicious cold as a pasta salad on a hot summer day!
- It’s gluten free and can be found dairy free, too!
- I used gluten free tortellini here, but I know the brand Kite Hill (among other brands) makes a dairy free “cheese” filled tortellini as well!
Key Ingredients
- Chicken Thighs – boneless & skinless. my favorite cut of chicken because it remains juicy when cooked, while still being relatively low fat compared to bone in, skin on chicken. Chicken breast will also work well here, since there is plenty of (healthy) fat from the pesto & olive oil
- Sun-dried Tomatoes – in extra virgin olive oil. These are not too dry like some found without their oil. Sun-dried tomatoes pack the flavor, and in this recipe we use both the tomatoes and the flavorful oil they’re in, too!
- Basil Pesto – adds fresh flavor to the chicken & pasta. You can use homemade pesto, or your favorite store-bought brand. I always look for one made with olive oil, not canola oil or soybean oil, which are highly inflammatory
- Grape tomatoes – feel free to sub any tomato you have plentiful amounts of
- Asparagus – adds freshness and a nutritional punch. You can also add blanched green beans or sauteed bell peppers
How to Make Pesto Chicken & Tomato Tortellini
- Dice your chicken into 1″ bite-sized pieces
- Drain 2 tbsp oil from your sun dried tomato jar and place in a large skillet (or use extra virgin olive oil)
- Cook diced chicken & 1/4 cup sundried tomatoes on skillet for 7-10 minutes until chicken is cooked through
- Remove from heat, leaving some oil behind
- Add asparagus and remaining sun-dried tomatoes to the skillet and cook 5-8 minutes until asparagus is tender
- Meanwhile, cook your tortellini according to instructions
- Add chicken to the skillet and toss with pesto
- Add cooked tortellini and grape tomatoes and combine well
- Serve immediately
Variations for Dietary Preferences
- Dairy free – use a dairy free “cheese” filled tortellini, like Kite Hill brand
- You can also make a pesto with nutritional yeast in place of parmesan cheese
- Chicken – this dish will work well with sauteed or grilled shrimp, too!
- Basil pesto – you can use any pesto you would like. If you are nut free you can be a homemade pesto with sunflower seeds in place of pine nuts.
I’m sure this Pesto Chicken & Tomato Tortellini be sure to leave a comment below sharing your thoughts! Or tag me on social media so I can see your version!
Pesto Chicken & Tomato Tortellini
A burst of summer freshness with each bite! This healthy dinner is a great way to use those garden herbs & vegetables. Gluten free & protein packed
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Servings: 4
Ingredients
- 1 lb chicken thighs diced
- 1/2 cup sun-dried tomatoes divided
- 1 bunch asparagus
- 1/4 cup basil pesto
- 1 cup grape tomatoes
- 1 cup gluten free tortellini
Instructions
- Dice your chicken into 1″ bite-sized pieces
- Drain 2 tbsp oil from your sun dried tomato jar and place in a large skillet (or use extra virgin olive oil)
- Cook diced chicken & 1/4 cup sundried tomatoes on skillet for 7-10 minutes until chicken is cooked through
- Remove from heat, leaving some oil behind
- Add asparagus and remaining sun-dried tomatoes to the skillet and cook 5-8 minutes until asparagus is tender
- Meanwhile, cook your tortellini according to instructions
- Add chicken to the skillet and toss with pesto
- Add cooked tortellini and grape tomatoes and combine well
- Serve immediately