Tortellini de pollo al pesto con verduras en una sola sartén

Ingredientes

• 20 oz refrigerated cheese tortellini
• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup basil pesto
• 1 bunch green asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 3 cloves fresh garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• Salt and black pepper to taste
• Optional: 1 tablespoon fresh lemon juice and zest
• Optional: 1/4 teaspoon red pepper flakes

Preparación

1. 1

   Heat the olive oil in a large, deep skillet over medium-high heat.

2. 2

   Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer. Sear until golden-brown and mostly cooked through.

3. 3

   Add the trimmed asparagus and halved cherry tomatoes to the skillet. Stir in the minced garlic and red pepper flakes (if using), sautéing until the garlic is fragrant and the tomatoes begin to blister.

4. 4

   Push the chicken and vegetables to the edges of the pan. Pour the chicken broth into the center and add the refrigerated tortellini.

5. 5

   Cover the skillet with a lid and steam for 3 to 4 minutes, or until the tortellini is tender and the liquid has mostly reduced.

6. 6

   Remove the lid and turn the heat down to low. Add the basil pesto and stir gently until the pasta, chicken, and vegetables are evenly coated.

7. 7

   Turn off the heat entirely. Sprinkle the grated Parmesan cheese over the top and let the dish rest for one minute to allow the sauce to thicken.

8. 8

   Finish with a squeeze of fresh lemon juice and zest if desired, then serve immediately.