Pesto Chicken, Tortellini, and Veggies

INGREDIENTS

2 tbsp

olive oil

1 lb

chicken thighs (boneless and skinless, sliced into strips)

salt

1/3 cup

sun-dried tomatoes (drained of oil, chopped)

1 lb

asparagus (ends trimmed, cut in half)

1/4 cup

basil pesto (or use more)

1 cup

cherry tomatoes (yellow and red, halved)

1 cup

tortellini (uncooked)