Chicken Tortellini Pesto Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Sun Dried Tomatoes

  Tesco

  4 oz or 113g

• Tortellini

  Pasta with cheese filling

  2 cup or 216g

• Asparagus

  Raw

  20 spear, medium or 320g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. 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.
2. Meanwhile, cook your tortellini and half your tomatoes.
3. 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.
4. 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.
5. Recipe by: Courtney (source: http://a-life-from-scratch.com/meal-prep-mondays-chicken-tortellini-pesto-bowls/)

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