This weeks meal prep is all about these Chicken Tortellini pesto bowls. So full of flavor and oh so spring appropriate with asparagus! Try them today.
Ingredients:
- olive oil
- 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
Directions:
- 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.