A Mediterranean style dinner featuring colorful vegetables like grape tomatoes and asparagus, combined with delicious cheese tortellini, smothered in basil pesto and olive oil.
1: Heat a large skillet on medium heat and add 2 tablespoons olive oil.
2: Add sliced chicken thighs and season generously with salt.
3: Add half of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, flipping a couple of times until the chicken is completely cooked through.
4: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in.
5: Add asparagus (ends trimmed), seasoned generously with salt, and remaining half of sun-dried tomatoes to the skillet.
6: Cook on medium heat for 5-10 minutes until the asparagus is cooked through.
7: Remove the asparagus to a serving plate.
8: Cook tortellini according to package instructions and drain.
9: Add chicken back to the skillet and add pesto, stirring to coat on low-medium heat until the chicken is reheated, about 1-2 minutes.
10: Remove from heat, add tortellini and halved cherry tomatoes, mixing with the pesto and chicken.
11: Taste and add more salt or pesto if desired.
12: Serve chicken, tomatoes, and tortellini on the serving plate with asparagus.
