Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken thighs with salt. Add chicken to skillet and sear for 5-7 minutes on each side until golden brown and cooked through.

Stir in ½ cup of sun-dried tomatoes with the chicken. Cook for an additional 3-5 minutes until tomatoes soften. Remove both from skillet and set aside.

In the same skillet, add trimmed asparagus, sprinkle with salt, and sauté for 5-10 minutes until bright green and tender-crisp.

In a separate pot, bring salted water to a boil. Add 1 package of tortellini and cook according to package instructions, about 3-5 minutes. Drain and set aside.

Return cooked chicken and sun-dried tomatoes to skillet. Add ½ cup of basil pesto and heat for an additional 1-2 minutes, mixing thoroughly.

Gently fold in drained tortellini and 1 cup of halved cherry tomatoes. Stir to coat evenly and cook for an additional minute.

Plate the dish and serve warm, optionally pairing with a light salad or crusty bread.