Description
A flavorful pasta dish combining tender tortellini with a vibrant basil pesto sauce, complemented by the savory taste of chicken and the subtle sweetness of zucchini. This recipe offers a perfect balance of fresh herbs and hearty ingredients, making it a satisfying and delicious meal for any occasion.
Ingredients
2 cups uncooked tortellini
2 tablespoons olive oil, divided
1 zucchini, sliced
Salt
1 lb chicken breast, cut into small slices
1 cup red cherry tomatoes, each sliced in half
1 cup yellow cherry tomatoes, each sliced in half
7 oz basil pesto
Instructions
Bring a large saucepan of water to a boil. Add the tortellini and cook according to package instructions until done. Drain the tortellini.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini, season with a pinch of salt, and cook for about 5 minutes, flipping once, until the zucchini is soft. Remove the zucchini and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chicken slices, season with salt, and cook for about 5 minutes, until the chicken is fully cooked and no longer pink inside.
Return the cooked zucchini to the skillet. Add the halved red and yellow cherry tomatoes, then add the cooked tortellini. Stir in the basil pesto and gently warm the mixture, mixing everything together.
Taste and add salt if needed before serving.
Notes
Use fresh basil for best flavor
Avoid overcooking tortellini to keep texture firm
Chill pesto slightly before mixing to enhance aroma
Serve immediately for best taste and texture
Store leftovers in airtight container quickly
- Prep Time: 25
- Cook Time: 15