Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup cherry tomatoes, left whole
  • 1 medium zucchini, diced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed chicken, cherry tomatoes, diced zucchini, and chopped red bell pepper in olive oil, salt, and black pepper.
  2. Spread the mixture in a single layer on a large rimmed sheet pan or in an oven-proof skillet. Roast for 12–15 minutes until the chicken is golden brown and the tomatoes have blistered.
  3. Push the roasted chicken and vegetables slightly to the sides of the pan. Nestle the refrigerated cheese tortellini into the center and the remaining gaps.
  4. Return the pan to the oven for 5–7 minutes until the tortellini are plump and slightly golden on the edges.
  5. Remove the pan from the oven. Drizzle the basil pesto and lemon juice over the hot ingredients.
  6. Fold in the fresh baby spinach, allowing the residual heat to wilt it, and toss gently until everything is coated in the pesto glaze.
  7. Sprinkle with grated Parmesan cheese and serve immediately.