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- 2 boneless, skinless chicken breasts - 2 cups fresh tortellini (cheese or spinach-filled) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1 cup zucchini, sliced into half-moons - 1/2 cup store-bought basil pesto - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Optional: Grated Parmesan cheese and fresh basil leaves for garnish Gather these ingredients to make One-Pan Pesto Chicken with Tortellini and Veggies. Each one plays a key role in creating a delicious meal. The chicken brings protein, while the tortellini adds a fun, chewy texture. Cherry tomatoes and zucchini give freshness and color. Spinach adds a healthy touch. The basil pesto unites all flavors with its rich taste. Olive oil helps cook the chicken and veggies. Garlic powder gives extra flavor, while Parmesan cheese enhances the dish when served. You can find the full recipe at [Full Recipe]. Enjoy cooking! - Heat the Oil: In a large skillet, heat olive oil over medium heat. Wait until the oil shimmers. - Season the Chicken: Season both sides of the chicken breasts with garlic powder, salt, and pepper. This adds great flavor. - Cook the Chicken: Place chicken in the skillet. Cook for 6-7 minutes on each side. The chicken should be golden brown and cooked through. - Sauté the Vegetables: Add zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes until they start to soften. - Add Spinach: Stir in the spinach. Cook until the spinach wilts, which should take about 1-2 minutes. - Cook the Tortellini: Boil water in a pot. Add fresh tortellini and cook according to the package instructions. This usually takes 3-5 minutes. - Combine Everything: Once the tortellini is cooked, drain it. Add the tortellini to the skillet with the cooked vegetables. - Finish the Dish: Slice the cooked chicken and return it to the skillet. Pour in the basil pesto and gently toss everything together. Heat for about 2 minutes. - Adjust Seasoning and Serve: Taste the dish and adjust the seasoning. Add more salt and pepper if needed. Enjoy this vibrant meal warm. For the full recipe, be sure to check out the complete guide. - Use a meat thermometer for perfect chicken doneness. Cook chicken to 165°F (75°C). - Adjust cooking times based on heat and pan size. High heat cooks faster than low heat. - Substitute chicken with shrimp or tofu for a different protein. This change adds variety. - Experiment with other vegetables like bell peppers or broccoli. Both add color and nutrition. - Serve in shallow bowls with a sprinkle of Parmesan. This adds flavor and looks nice. - Use fresh basil as a garnish for visual appeal. A bright green touch makes the dish pop. For the full recipe, check out the complete instructions above. Enjoy your cooking! {{image_4}} You can easily boost the taste of this dish. - Add lemon zest for a citrusy twist. It brightens the flavors and adds freshness. - Incorporate red pepper flakes for added spice. This gives your dish a nice kick that many enjoy. You can make this meal suit different diets. - Use gluten-free tortellini for a gluten-free option. Many brands offer tasty choices that fit this need. - Opt for dairy-free pesto to make it vegan-friendly. Look for brands that use nuts or seeds in their pesto. Planning ahead can save time later. - Prepare ingredients ahead and store separately until ready to cook. This makes cooking quick and easy on busy days. - Make a large batch to freeze for quick meals later. You can thaw it out for a fast dinner option. These variations help you customize One-Pan Pesto Chicken with Tortellini and Veggies to your taste and needs. Enjoy experimenting with flavors and ingredients! For the complete recipe, check the [Full Recipe]. - Refrigeration: Store in an airtight container for up to 3 days. This keeps your dish fresh and tasty. - Freezing: Freeze portions in freezer-safe bags for up to 2 months. This is great for quick meals later. - For best results, reheat in a skillet over low heat until warmed through. This helps maintain the texture. - Alternatively, microwave in short intervals, stirring occasionally. Check often to avoid overheating. Prep time is just 10 minutes. The total cook time is 30 minutes. This recipe serves four people. Yes, you can prepare the ingredients ahead of time. Store them in the refrigerator until you are ready to cook. You can try sun-dried tomato pesto or make your own homemade pesto if you like. Yes, you can make it gluten-free by using gluten-free tortellini. This recipe for One-Pan Pesto Chicken with Tortellini combines simple ingredients with easy steps. You learned how to cook tender chicken, fresh veggies, and flavorful tortellini in just one pan. I shared tips for meal prep and variations to fit your needs. Cooking can be quick and fun! Don't hesitate to make this dish your own with your favorite flavors. Enjoy your meal and feel confident in the kitchen!

One-Pan Pesto Chicken with Tortellini and Veggies

Discover the mouthwatering flavors of One-Pan Pesto Chicken with Tortellini and Veggies! This easy recipe combines juicy chicken, fresh tortellini, and vibrant veggies all cooked in one pan for a quick, delicious meal. Perfect for busy weeknights, it’s ready in just 30 minutes. Click to explore the full recipe and learn how to create a dish that's not only simple but also bursting with flavor. Make dinner stress-free tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

2 cups fresh tortellini (choose between cheese or spinach-filled)

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1 cup zucchini, sliced into half-moons

1/2 cup store-bought basil pesto

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Optional: Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

Heat the Oil: In a large, deep skillet, heat the olive oil over medium heat until it shimmers slightly, indicating it's ready for cooking.

    Season the Chicken: Generously season both sides of the chicken breasts with garlic powder, salt, and freshly cracked black pepper.

      Cook the Chicken: Once the oil is hot, carefully place the seasoned chicken breasts in the skillet. Cook for approximately 6-7 minutes on each side, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest on a plate.

        Sauté the Vegetables: In the same skillet, add the sliced zucchini and halved cherry tomatoes. Sauté these for about 3-4 minutes, stirring occasionally, until they just begin to soften.

          Add Spinach: Stir in the fresh spinach and cook for an additional 1-2 minutes, or until the spinach has wilted but retains its vibrant color.

            Cook the Tortellini: While the veggies are cooking, bring a separate pot of water to a rolling boil. Add the fresh tortellini and cook according to the package instructions, which should take around 3-5 minutes.

              Combine Everything: Once the tortellini is cooked, drain it and add it directly to the skillet with the sautéed vegetables.

                Finish the Dish: Slice the rested chicken into strips and return it to the skillet. Pour in the basil pesto and gently toss all ingredients together until well combined and heated through, which should take about 2 minutes.

                  Adjust Seasoning: Taste the vibrant mixture and adjust the seasoning with additional salt and pepper if necessary to enhance the flavors.

                    Serve: Serve the dish warm, generously topped with grated Parmesan cheese and garnished with fresh basil leaves for an aromatic touch.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: For an appealing presentation, serve the dish in shallow bowls and sprinkle additional Parmesan cheese on top, alongside a few cherry tomatoes for color. A sprig of fresh basil on top adds a lovely touch. Enjoy!