1poundboneless chicken thighs or breastscut into strips
garlic saltto taste
1/2cupsun-dried tomatoesdrained and chopped, divided
1poundasparagusstalks cut in half
3/4cupbasil pesto
1cupcherry or grape tomatoeshalved
1cupcheese tortellinifresh or frozen
Instructions
In a large skillet with a lid, heat the olive oil over medium heat.
Season the chicken with garlic salt and add it along with 1/4 cup of the sun-dried tomatoes to the pan, sauteing for about 10 minutes until the chicken is cooked through.
Transfer the chicken and tomatoes to a plate, season the asparagus with garlic salt and add it to the pan (add a little more oil, if necessary). Also add the other 1/4-cup of sun-dried tomatoes.
Cook for another 10 minutes until the asparagus reaches your desired doneness (I like mine very tender, so I added about four tablespoons of water and put the lid on the skillet to steam cook it for a bit, too.)
While the asparagus cooks, cook the tortellini according to package directions and drain.
Remove the asparagus from the skillet, and cover it to keep it warm.
In the skillet, add the chicken, pesto and tomatoes. Stir continuously to allow the chicken to reheat and let the tomatoes release some juice.
Add in the tortellini and stir to combine.
Serve the chicken mixture along with a serving of the asparagus.