For the Chicken:

2 tablespoons olive oil

1 lb boneless, skinless chicken thighs, sliced into strips

Salt, to taste

½ cup sun-dried tomatoes, drained of oil and chopped

1 lb asparagus, ends trimmed and cut in half

¼ cup basil pesto (or more, depending on preference)

1 cup cherry tomatoes, halved (yellow and red)

1 cup tortellini (uncooked)

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Cook the Tortellini:
In a large pot of salted boiling water, cook the tortellini according to the package instructions (around 3–4 minutes for fresh tortellini). Drain and set aside.
Cook the Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt, and cook for 5–7 minutes, until browned and fully cooked. Remove chicken and set aside.
Sauté the Veggies:
In the same skillet, add the remaining 1 tablespoon olive oil. Add sun-dried tomatoes and asparagus. Sauté for 3–4 minutes until the asparagus is tender but vibrant. Add cherry tomatoes and cook for another 1–2 minutes.
Combine and Toss:
Add cooked chicken and tortellini to the skillet with veggies. Stir in basil pesto and coat everything evenly. Taste and adjust seasoning with salt as needed.
Serve:
Once well combined, serve immediately. Optionally, garnish with extra pesto or freshly grated Parmesan.

Add More Veggies: Add bell peppers, spinach, or zucchini for more flavor and nutrition.

Cheese Lovers: Top with freshly grated Parmesan or mozzarella for a cheesy finish.

Spicy Pesto: Add red pepper flakes to the pesto for extra heat.

Gluten-Free Version: Use gluten-free tortellini for a gluten-free option.

Pesto Variations: Try sun-dried tomato pesto, arugula pesto, or spinach pesto instead of basil pesto for a unique twist.