Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6-8
Ingredients:
1 (20-ounce)
package cheese tortellini
1
pound skinned and boned chicken breasts
1 ½
cup Newman’s Own Balsamic Vinaigrette Salad Dressing, divided
1
teaspoons Dijon mustard
Salt and
freshly ground pepper to taste
2
cups firmly packed fresh spinach, chopped
1/2 cup
fresh basil, chopped
1 ½
cups fresh cherry tomatoes, halved
1/2
cup yellow bell pepper, diced
Instructions:
1. Place chicken
in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with
chicken. Marinate for at least 2 hour, but best if marinated
overnight. Take chicken out of zip-lock bag and discard marinade.
2. In a
grill pan, grill chicken breasts, about 5 to 6 minutes on each side until
cooked through. Place yellow bell pepper slices in grill pan and grill
about 2 minutes on each side. Once cooled, dice chicken up in small
bites.
3. Whisk
together remaining ½ cup balsamic vinaigrette dressing and mustard in a small
bowl.
4. Cook
pasta according to package directions; drain. Transfer pasta to a large bowl
and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.
5. Toss together pasta, chicken, balsamic mixture, spinach, and
remaining 3 ingredients in a large bowl. Serve immediately, or, if
desired, cover and chill 1 hour before serving
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