Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Season 1 pound of sliced boneless, skinless chicken thighs with salt, then add to the skillet along with ½ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes until golden-brown.

Remove chicken and sun-dried tomatoes from the skillet, leaving oil behind, and set aside.

In the same skillet, add 1 pound of trimmed asparagus and season lightly with salt. Sauté for 5-10 minutes.

Boil water in a pot and add 1 cup of uncooked tortellini. Cook for 3-5 minutes until al dente, then drain.

Return chicken and sun-dried tomatoes to the skillet with asparagus. Stir in ¼ cup of basil pesto and heat for 1-2 minutes.

Fold in cooked tortellini and halved cherry tomatoes, stirring gently. Taste and adjust salt if necessary.

Serve on a plate, optionally topping with grated parmesan or fresh herbs.