Sammy Bromberg
Steps
- Preheat your smoker to 400°F.
- Add the tortellini, bell pepper, onion, and mushrooms to a large sheet pan. Drizzle with olive oil and season with salt, pepper, and garlic seasoning. Toss until evenly coated.
- Spoon the pesto over the tortellini and vegetables and toss again until everything is well coated.
- Pat the chicken thighs dry and season generously on both sides with salt, pepper, and garlic seasoning.
- Spread the tortellini and vegetables into an even layer, then place the seasoned chicken thighs directly on top.
- Place the sheet pan on the smoker and cook for approximately 90 minutes, or until the chicken reaches an internal temperature of 160°F and the vegetables are roasted.
- Remove the chicken and toss the tortellini and vegetables with all of the flavorful roasted juices and pesto from the pan.
- Serve the chicken thighs whole or sliced over the pesto tortellini and roasted vegetables.
Ingredients:
- 1 package refrigerated cheese tortellini
- 4–6 boneless, skinless chicken thighs
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2–3 TBSP olive oil
- ½ cup pesto sauce
- Salt, to taste
- Black pepper, to taste
- Garlic seasoning, to taste
watch recipe video
