Name: Pesto Chicken Tortellini and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb (450 g) cheese tortellini, fresh or refrigerated; 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces; 2 cups mixed vegetables (broccoli florets, halved cherry tomatoes, sliced zucchini); 3/4 cup basil pesto; 1/2 cup low-sodium chicken stock or white wine; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp lemon zest; 1 tbsp lemon juice; Salt and freshly ground black pepper to taste; 1/3 cup grated Parmesan or Pecorino Romano; 2 tbsp toasted pine nuts or chopped walnuts; Fresh basil leaves, finely chopped

Description

An elegant weeknight dish featuring cheese tortellini, tender seared chicken, and bright garden vegetables tossed in vibrant basil pesto.

Ingredients

Scale

1 lb (450 g) cheese tortellini, fresh or refrigerated
1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
2 cups mixed vegetables (broccoli florets, halved cherry tomatoes, sliced zucchini)
3/4 cup basil pesto
1/2 cup low-sodium chicken stock or white wine
2 cloves garlic, minced
1 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
Salt and freshly ground black pepper to taste
1/3 cup grated Parmesan or Pecorino Romano
2 tbsp toasted pine nuts or chopped walnuts
Fresh basil leaves, finely chopped

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Instructions

Bring a large pot of salted water to a boil and cook tortellini until al dente. Reserve 1 cup of pasta water, drain, and set aside.
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear in batches until golden brown, about 3–4 minutes per side.
Transfer chicken to a plate and reduce heat to medium.
Sauté garlic until fragrant, then add broccoli and zucchini. Cook until bright and blistered, about 3–4 minutes.
Deglaze with chicken stock or white wine, scraping up browned bits, and let reduce until syrupy.
Return chicken to the skillet, add the tortellini, and stir in the pesto, using reserved pasta water as needed for sauce consistency.
Fold in cherry tomatoes, lemon zest, and juice. Adjust seasoning if needed.
Remove from heat and sprinkle with Parmesan, nuts, and basil before serving.

Notes

Best served immediately, but can be refrigerated for up to 3 days. Store sauce and tortellini together, keeping toppings separate.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing and boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg