But today is all about these chicken tortellini pesto bowls. Oh so spring appropriate with bright asparagus and cherry tomatoes, these bowls cover all the bases: veggies, protein, flavor, and yes, of course, a few carbs. It won’t kill you, I promise.
Don’t forget just because I’ve turned this recipe into a meal prep version, there is no reason why you can’t make this for dinner and serve immediately. We gobbled it up in the stands at baseball so quickly that I’m thinking it will become a new dinner staple around here. The chicken had so much flavor, and everything just seemed so in balance. Which is what it’s all about, right?
Chicken Tortellini Pesto Bowls
Recipe from A Life From Scratch (makes 4 individual bowls)
salt & pepper
1.5 lbs chicken thighs
1/3 cup basil pesto (you can make, or I just bought)
1 jar sun dried tomatoes, sliced up
1 package fresh tortellini, cooked according to package directions
1 bunch asparagus, ends trimmed and cut into 1 1/2 inch pieces
pint cherry tomatoes, halved
fresh parmesan for serving, optional
Get a large pan going on medium heat on the stove with a few TBS olive oil. Slice up your chicken thighs and add to the pan, along with 1/2 the sun dried tomatoes. Season up with salt and pepper and cook, stirring occasionally, for 10 minutes or so. At the end, stir in your basil pesto. Remove from dish and set aside.
Meanwhile, cook your tortellini and half your tomatoes.
Back to the pan, add in you asparagus and the rest of the sun dried tomatoes along with a bit more salt. Cook, stirring a few times, for 5 minutes or so. Remove from pan.
Time to assemble! If I were to serve as dinner, I would probably gently mix everything up at this point and serve in deep bowls and top with some fresh parmesan. For the meal prep bowls, I liked the idea of keeping the ingredients separate so I layered like pictured above.