In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the sliced chicken thighs with salt, then add them to the skillet along with ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked and slightly browned.

Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind. Add the trimmed asparagus to the skillet, season generously with salt, and add the remaining ¼ cup of sun-dried tomatoes. Cook for 5-10 minutes, or until the asparagus is tender-crisp. Transfer the cooked asparagus to a serving plate.

While the asparagus is cooking, cook the tortellini according to the package directions. Drain and set aside.

Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly and cook over low-medium heat for 1-2 minutes, or until heated through. Remove from heat.

Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine. If desired, add more pesto for extra flavor. Season with additional salt if needed. Finally, arrange the chicken, cherry tomatoes, and tortellini on the serving plate with the asparagus and enjoy!