Description
A quick and flavorful one-pan meal featuring cheese tortellini, tender chicken, and fresh vegetables tossed in a vibrant basil pesto sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cubed
- 9 oz refrigerated cheese tortellini
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Reduce heat to low. Add cooked tortellini, broccoli, and cherry tomatoes to the skillet. Stir in pesto until everything is well coated. Heat through for 2-3 minutes.
- Serve immediately, topped with grated Parmesan cheese.