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Ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken thighs boneless and skinless, sliced into strips
  • salt
  • ½ cup sun-dried tomatoes drained of oil, chopped
  • 1 lb asparagus ends trimmed, cut in half
  • ¼ cup basil pesto or use more
  • 1 cup cherry tomatoes yellow and red, halved
  • 1 cup tortellini uncooked
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