Description
A quick and delicious one-pan meal featuring chicken, tortellini, pesto, and vibrant veggies, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs)
- 2 cups tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, diced
- 3 cups baby spinach
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for a kick
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Once the oil is hot, add the chicken. Sauté until the chicken is golden brown (about 5-7 minutes) on one side, then flip and cook on the other side until fully cooked through.
- Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the zucchini, bell peppers, and cherry tomatoes. Sauté the veggies until they’re tender (around 4-5 minutes).
- Add the tortellini to the skillet, followed by the baby spinach. Pour in the pesto sauce and toss everything together.
- Slice the cooked chicken and nestle it back into the skillet with the tortellini and veggies. Sprinkle the Parmesan cheese on top and cover the skillet for a few minutes.
- Give it one final stir to combine all the elements. If desired, add red pepper flakes for some extra heat.
Notes
Consider using pre-chopped veggies and store-bought tortellini to save time. For vegetarian options, use tofu or chickpeas and vegan pesto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: one-pan meals, pesto chicken, tortellini recipe, quick dinner, Italian cuisine