1. Sear chicken:

1. Toss chicken with pesto; let marinate 10 min (or up to 1 hour).
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken 5–6 minutes per side until golden and cooked through (165°F). Remove and set aside.

2. Cook tortellini & asparagus:

1. In same skillet, add broth and bring to a simmer.
2. Add tortellini and asparagus; cover and cook 8–10 minutes, stirring occasionally, until tortellini is tender and asparagus is crisp-tender.

3. Finish & serve:

1. Return chicken to skillet; toss with tortellini mixture.
2. Stir in Parmesan; season with salt and pepper.
3. Garnish with extra pesto, lemon zest, and pine nuts/hemp seeds.

💡 Pro Tips for Perfection:
✅ Don’t overcrowd the pan—sear chicken in batches if needed for golden crust.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added pesto + low-sodium broth
→ Boost umami with extra lemon zest and garlic
✅ Blood sugar friendly (you love this!):
→ Use whole wheat or lentil tortellini (+10g protein/serving)
→ Add 1 tbsp chia seeds to broth for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap tortellini for 16 oz hearts of palm pasta or diced zucchini
→ Simmer uncovered 5–7 minutes to reduce liquid
→ Net carbs drop from 32g → 10g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup white beans with asparagus (+7g protein/serving)
→ Use hemp seeds instead of pine nuts (+5g protein)
✅ Make ahead:
→ Cook chicken and chop asparagus 1 day ahead
→ Assemble just before serving for best texture

Prep Time & Nutrition (per serving):