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Pesto Chicken, Tortellini, And Veggies.

Mediterranean main course.

Prep
Cook
Serves 4people
Ingredients
2
tps. olive oil.
1
lb chicken thighs, boneless and skinless, sliced into strips
Salt
1
cup cherry tomatoes, yellow and red
1/3
cup sun-dried tomatoes drained of oil, chopped
1
lb asparagus ends timmed, cut in half
1/4
cup basil pesto
1
cup tortellini uncooked
Directions
1.
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes- and cook eveything on medium heay for 5-10 minutes; flipping a couple of times, until chicken is completely cooked through.
2.
Remove the chicken and sun-dried from the skillet, leaving the oil in.
3.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sundried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the sparagus to a serving plate.

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