Ingredients
- 10–12 oz refrigerated cheese tortellini (or thawed frozen)
- 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1–2 bell peppers (any color), sliced
- 1 zucchini or summer squash, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas or asparagus tips (optional)
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Cook tortellini in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil if needed. Sauté garlic for 30 seconds until fragrant.
- Add bell peppers and zucchini, cooking 4–5 minutes until just tender.
- Stir in cherry tomatoes and optional peas or asparagus; cook 2–3 more minutes.
- Return chicken and add drained tortellini to the skillet.
- Stir in pesto and mix gently, adding reserved pasta water a little at a time to loosen the sauce.
- Season to taste with salt and pepper. Remove from heat.
- Serve hot, topped with Parmesan cheese and fresh herbs.
Notes
- Swap chicken for sausage, shrimp, or chickpeas for variation.
- Add broccoli, spinach, or kale for more greens.
- Stir in cream or cream cheese for a creamier sauce.
- Enhance pesto with fresh thyme or oregano.
- Top with toasted pine nuts or walnuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
