Description
A creamy, flavor-packed pasta salad with grilled chicken, tortellini, sun-dried tomatoes, and a rich tomato-basil dressing.
Ingredients
1 lb boneless, skinless chicken breast cutlets
2 Tbsp oil from sun-dried tomatoes
2 Tbsp double-concentrated tomato paste
2 Tbsp balsamic vinegar
4 cloves garlic, grated
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp ground black pepper
1 (20-oz.) pkg cheese tortellini
1 lb asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup heavy cream
1/3 cup grated Parmesan
1 Tbsp tomato paste
1 Tbsp balsamic vinegar
2 cloves garlic, grated
1/4 cup fresh basil, chopped
Instructions
1. Marinate chicken in sun-dried tomato oil, balsamic, tomato paste, garlic, paprika, and red pepper for 30 minutes.
2. Grill chicken until cooked, then chop into bite-sized pieces.
3. Boil tortellini until al dente; add asparagus in last 2 minutes. Drain and rinse.
4. Whisk together dressing ingredients: mayo, sour cream, cream, Parmesan, tomato paste, vinegar, garlic, basil, and seasoning.
5. Combine pasta, chicken, vegetables, and dressing in a bowl.
6. Top with fresh basil and Parmesan; serve chilled or warm.
Notes
Keep dressing separate until serving to maintain freshness.
Swap asparagus for spinach or peas if desired.
- Prep Time: prep_time
- Cook Time: cook_time
- Category: category
- Method: method
- Cuisine: cuisine
Nutrition
- Serving Size: serving_size
- Calories: calories
- Sugar: sugar
- Sodium: sodium
- Fat: fat
- Saturated Fat: saturated_fat
- Unsaturated Fat: unsaturated_fat
- Trans Fat: trans_fat
- Carbohydrates: carbohydrates
- Fiber: fiber
- Protein: protein
- Cholesterol: cholesterol
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