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Spring and Summer DINNER: One-Pan Pesto Chicken, Tortellini, and Veggies, Asparagus, Tomatoes

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A quick and easy one-pan dish featuring chicken, tortellini, asparagus, and tomatoes, all tossed in pesto for a fresh and flavorful meal.

Ingredients

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1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
20 oz Fresh Tortellini, any cheese-filled variety
1 lb Asparagus Spears, trimmed and cut into 1-inch pieces
1 pint Cherry or Grape Tomatoes, halved
½ cup Basil Pesto, store-bought or homemade
2 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Italian Seasoning
½ teaspoon Salt, or to taste
¼ teaspoon Black Pepper, or to taste
¼ cup Parmesan Cheese, grated, for garnish
2 tablespoons Fresh Basil Leaves, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper
  2. In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss to coat evenly
  3. Add the fresh tortellini, asparagus pieces, and halved cherry tomatoes to the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil
  4. Spread the seasoned chicken cubes over the vegetables and tortellini. Dollop the basil pesto over everything and gently toss to combine, ensuring everything is evenly coated
  5. Bake for 20-25 minutes until the chicken is cooked through (165°F/74°C) and the tortellini is tender
  6. Remove from the oven and sprinkle with grated Parmesan and fresh basil. Serve immediately

Notes

For variations, feel free to substitute chicken with shrimp or firm tofu, and adjust the cooking times accordingly.

Find it online: https://onthatplate.com/spring-and-summer-dinner-one-pan-pesto-chicken-tortellini-and-veggies-asparagus-tomatoes/