Tortelloni with chicken and salad
Tortelloni with chicken and salad

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tortelloni with chicken and salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Kostenlose Lieferung möglich Riesenauswahl an Markenqualität. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad).

Tortelloni with chicken and salad is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Tortelloni with chicken and salad is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook tortelloni with chicken and salad using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Tortelloni with chicken and salad:
  1. Take pasta
  2. Make ready 600 grams tortelloni with ricotta & spinach
  3. Make ready 300 grams chicken breast
  4. Take 500 ml béchamel sauce
  5. Make ready 1 bell pepper
  6. Get 2 tomatoes
  7. Make ready 3 clove of garlic
  8. Make ready 500 grams champignons
  9. Take salad
  10. Make ready 400 grams lettuce (rucola)
  11. Make ready 300 grams cherry tomatoes
  12. Take 1 cup parmesan cheese

Pour about ¼ cup vinaigrette over the salad (or more, to taste). Cold tortellini salad is packed with delicious pasta, chicken, olives, tomatoes and fresh mozzarella. It can be served any time of year but is especially perfect for summer menus. Jazzed-up bottled salad dressing helps you go even faster.

Instructions to make Tortelloni with chicken and salad:
  1. 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.
  2. 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.
  3. 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.
  4. Boil the fresh pasta for five minutes and serve with the salad, grated parmesan cheese, and some fresh parsley.

It can be served any time of year but is especially perfect for summer menus. Jazzed-up bottled salad dressing helps you go even faster. Combine chicken, bay leaves and water in a large saucepan. 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 of salty, full-bodied flavor.

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