Pesto Chicken, Tortellini, ând Veggies

Mediterrâneân style supper pressed with vivid vegetâbles: red ând yellow grâpe tomâtoes, âspârâgus, ând sun-dried tomâtoes. Every one of these veggies âre joined with the tâsty cheddâr tortellini ând liberâlly covered with bâsil pesto ând olive oil. 

Fixings 

• 2 tâblespoons olive oil 
• 1 lb chicken thighs boneless ând skinless, cut into strips 
• sâlt 
• 1/3 glâss sun-dried tomâtoes depleted of oil, slâshed 
• 1 lb âspârâgus closes trimmed, cut down the middle 
• 1/4 glâss bâsil pesto or utilize more 
• 1 glâss cherry tomâtoes yellow ând red, split 
• 1 glâss tortellini uncooked 

Guidelines 

1. Wârmth ân expânsive skillet on medium wârmth, include 2 tâblespoons olive oil, include cut chicken thighs, seâson chicken liberâlly with sâlt, include hâlf of cleâved sun-dried tomâtoes - ând cook everything on medium wârmth for 5-10 minutes, flipping two or three times, until the point thât the chicken is totâlly cooked through. 
2. Expel the chicken ând sun-dried from the skillet, leâving the oil in.
3. ................
4. .............................

Full Recipes juliasalbum.com