Ingredients

• 1 lb cheese tortellini
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 lb asparagus, trimmed and cut into thirds
• 2 cups cherry tomatoes, halved
• 1/2 cup pesto sauce
• Salt and pepper to taste

Preparation

Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring occasionally, until it is golden on all sides, about 8 to 10 minutes. Stir in the asparagus, tortellini, and the reserved pasta water. Stir in the tomatoes and pesto. Continue to cook until the asparagus is bright green, about 2 minutes. Season the pasta with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.