A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season!
This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.
A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items.
Ingredients of Tortelloni with chicken and salad
- It's of pasta.
- You need 600 grams of tortelloni with ricotta & spinach.
- It's 300 grams of chicken breast.
- Prepare 500 ml of béchamel sauce.
- It's 1 of bell pepper.
- You need 2 of tomatoes.
- Prepare 3 clove of of garlic.
- You need 500 grams of champignons.
- It's of salad.
- Prepare 400 grams of lettuce (rucola).
- Prepare 300 grams of cherry tomatoes.
- It's 1 cup of parmesan cheese.
Tortelloni with chicken and salad step by step
- Season the chicken with salt, pepper, and some dried herbs (like oregano). Heat up a large pan with some olive oil and fry the chicken with the pressed garlic..
- Cut the tomatoes, bell pepper, and champignons. Add them with the béchamel sauce to the chicken and let it boil softly for 10-20 minutes..
- Cut the cherry tomatoes in half and add them to the salad. Optionally, you can add a vinaigrette with some salt, pepper, olive oil, and balsamic cream..
- Boil the fresh pasta for five minutes and serve with the salad, grated parmesan cheese, and some fresh parsley..
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. In a large bowl, add the tomatoes, chicken, broccoli, onion,cheese, and dressing and toss with enough of the dressing to coat evenly. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light, yet filling, salad with plenty of texture and substance. Zippy lemon dressing adds welcomed vibrancy while shaved Parmesan adds a hit.
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