Pesto chicken tortellini

 

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs boneless and skinless, sliced into strips or chicken tenderloins 
• Seasoning salt to taste 
• ½ cup sun-dried tomatoes are optional drained of oil, chopped
• 1 lb asparagus ends trimmed, cut in half
• ¼ cup basil pesto or use more
• 1 cup cherry tomatoes yellow and red, halved
• 1 cup tortellini uncooked
• One diced onion 
• One teaspoon of garlic powder 

Instructions

• In a large skillet heat 2 tablespoons olive oil on medium heat.  
  
• Add diced chicken thighs or tenderloins(seasoned with seasoning salt and garlic powder ), ¼ cup of chopped onions and sun dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
  
• Remove the chicken and the sun-dried and onions from the skillet, leaving the oil in.
  
• Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet.  I trimmed well above the ends.
  
• Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
  
• Cook tortellini according to the package instructions, drain.
• Add cooked chicken back to the skillet.   Add basil pesto.  Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat when there is no pink.
  
• Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken.  Stir to combine.  Add more pesto if desired.
  
• Season with more salt if needed.  
  
• Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.