Warm Tortellini & Pesto Chicken Salad
I am delighted to report that this dinner was not only dee-lish, but it was also one of the easiest dishes we have ever made! I was hesitant to make it because my kid has never touched salad, but he actually ate the spinach leaves and the tortellini and the chicken.
- Sauteed pesto chicken.
- Plating spinach.
How can you go wrong with rotisserie chicken and pesto? Plus the warm tortellini wilts the spinach perfectly. It is such a great meal to throw together on a hot summer night. Now for the recipe…
Warm Tortellini & Pesto Chicken Salad Recipe
Prep Time: 5 mins Cooking Time: 20 mins
Ingredients:
1 small rotisserie chicken (about 2 cups of chicken)
1 pound tri-color tortellini
2 tablespoons olive oil
1/3 to 1/2 cup pesto
1 pre-packaged bag of baby spinach
Cut the chicken off the bone into small chunks and set aside. In a large pot of salted water boil the tortellini for 15 minutes. Meanwhile, heat oil in a large saute pan over medium-low heat. Add chicken and pesto and saute until warm. When the tortelleni is done use a slotted spoon to transfer it to the saute pan and stir to combine. Turn the heat down to low and divide baby spinach among 6 bowls. Top each pile of spinach with tortellini and serve warm. Makes 6 servings.
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