PESTO CHICKEN TORTELLINI AND VEGGIES

Pesto Chicken Tortellini ánd Veggies – heálthy, eásy Mediterráneán-style dinner. Sliced boneless, skinless chicken thighs áre cooked with sun-dried tomátoes in olive oil ánd then combined with áspárágus, cherry tomátoes, tortellini, ánd básil pesto!

Ingredients

• 2 táblespoons olive oil
• 1 lb chicken thighs boneless ánd skinless, sliced into strips
• sált
• 1/2 cup sun-dried tomátoes dráined of oil, chopped
• 1 lb áspárágus ends trimmed, cut in hálf
• 1/4 cup básil pesto or use more
• 1 cup cherry tomátoes yellow ánd red, hálved
• 1 cup tortellini uncooked

Instructions

1. In á lárge skillet heát 2 táblespoons olive oil on medium heát.  
2. ádd sliced chicken thighs (seásoned with sált), 1/4 cup of chopped sun-dried tomátoes ánd cook everything on medium heát for 5-10 minutes, turning chicken slices over á couple of times, until the chicken is completely cooked through.
3. Remove the chicken ánd the sun-dried from the skillet, leáving the oil in.
4. Full instructions see juliasalbum.com

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