Making healthy dinners can be daunting. Most people think of healthy dinners as taking time to put together, taking lots of kitchen skills, and generally just being more difficult. It definitely doesn’t have to be that way, and this Pesto Chicken, Tortellini, and Veggie dish proves just that!

Prep: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4

Ingredients

2 tbsp olive oil

1 lb boneless, skinless chicken thighs

½ cup sun dried tomatoes, chopped

1 lb asparagus, halved with ends trimmed

¼ cup basil pesto

1 cup cherry tomatoes, halved (yellow and red)

1 cup tortellini

One Pan Perfection

Heat olive oil in a large skillet on medium heat, then add sliced chicken thighs, and your sun dried tomatoes. Cook on medium heat for about 7 minutes, turning the chicken over a couple times as it cooks.

Next, take the chicken and tomatoes out of the skillet and add the asparagus. Season with salt and cook until the asparagus is cooked through, approximately 5-10 minutes. While the asparagus is cooking, prepare the tortellini according to the directions on the package.Then take the asparagus out and add to a serving plate that will be large enough to hold everything at the end.

In the same skillet, add the cooked chicken and basil pesto and cook on low for 1-2 minutes until the chicken is heated again. Then remove from the heat and add the tortellini and cherry tomatoes to combine with the pesto. You can always add more pesto if you need or want.

Last, take everything out of the skillet and add it to the serving plate along with the asparagus.

If you’re looking for something seasonal, this spring dish is delicious to taste, and beautiful to look at. And bonus, it’s super healthy!