Sunday, August 26, 2012
I'm baaaaaaack! This summer has been a whirlwind for us, and it seems that new recipes always move to a back-burner when life gets in the way. Here's a recipe I found on Pinterest at the beginning of the summer. We've made it many times, and think you'll like it too.
1 (19 oz) pkg cheese tortellini - frozen or fresh (up to you!)
1 c grape tomatoes, cut in halves
1 c flat-leaf spinach, chopped
1 large boneless chicken breast
1/2 c Newman's Own Lite Balsamic Vinaigrette dressing
1 1/2 tsp dried basil
salt and pepper
Prepare tortellini according to directions. Allow to cool for 10 minutes in strainer.
Cut chicken breast into bite-sized pieces, and cook over medium-high heat until thoroughly done. Toss in 2-3 TBSP balsamic dressing and coat chicken.
Chop spinach and cut tomatoes.
Add chicken, spinach, and tomatoes to bowl with tortellini. Toss in balsamic dressing until evenly coated. Sprinkle with dried basil (I used about 1 1/2 tsp) and add salt and pepper to taste.
Serve immediately, or chill for a few hours before serving.
Comments from the cook: We love pasta salad around here, and this one is a great addition to our arsenal. The balsamic dressing listed above has been one of our favorites for a while, so basing a dish around it couldn't fail.
We modified the recipe just slightly from the original (we don't marinate the chicken, and don't use the ground mustard), and have loved the results. We have used fresh tortellini and really liked it...but have also had success with the frozen kind for a lot less (the Great Value brand at Walmart is about $2.75). We also use fresh basil when it's in season, and use 8-10 leaves diced for the recipe.
Originally found here, which links back to this great site.
P.s. May we have a quick moment of silence for how the countertops in this new apartment are SO MUCH BETTER LOOKING than the ones in the last!? Hooray, times one thousand...