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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.

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

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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