Warm Balsamic Chicken Tortellini (Printable Version)
Chicken and cheese tortellini blend with balsamic, asparagus, and crisp veggies for a satisfying meal.
# Ingredients:
→ Pasta and Cheese
01 -
1 package (567 g) cheese tortellini, cooked and drained
→ Chicken
02 -
2 chicken breasts, thinly sliced
03 -
1 tablespoon (15 ml) olive oil
04 -
1 teaspoon (5 g) salt
05 -
Freshly ground black pepper, to taste
→ Vegetables
06 -
1 pound (450 g) asparagus, trimmed and chopped
07 -
180 ml (about 120 g) shredded carrots
08 -
120 g grape tomatoes, halved
→ Dressing
09 -
60 ml Italian dressing
10 -
60 ml balsamic vinegar
11 -
22 ml honey
12 -
0.5 ml (pinch) crushed red chili pepper flakes
→ Garnish
13 -
Fresh basil, minced (optional)
# Steps:
01 -
Cook cheese tortellini according to package instructions in boiling salted water, drain thoroughly, and transfer to a large mixing bowl.
02 -
In a small bowl or sealed jar, whisk together Italian dressing, balsamic vinegar, honey, and crushed red chili pepper flakes until emulsified. Set aside.
03 -
Heat olive oil in a large frying pan over medium-high heat. Add sliced chicken breasts, season with salt and freshly ground black pepper, and cook covered for 2–3 minutes per side, or until golden brown and fully cooked.
04 -
Pour 60 ml of the prepared balsamic dressing over the cooked chicken and bring to a gentle boil. Simmer for 1 minute, turning chicken to thoroughly coat.
05 -
Transfer the glazed chicken to the bowl with cooked tortellini and toss gently to combine.
06 -
To the same pan, add chopped asparagus. Sauté for 3 minutes, stirring occasionally, then add shredded carrots and continue cooking until vegetables are just tender yet slightly crisp.
07 -
Add sautéed asparagus, carrots, and halved grape tomatoes to the tortellini and chicken mixture. Pour in the remaining dressing and toss until evenly coated.
08 -
Heat the fully assembled salad over low heat for 1–2 minutes if serving warm, allowing the dressing to thicken slightly. Garnish with freshly minced basil before serving.
# Notes:
01 -
This dish can be served warm or cold and keeps well for meal prep. Store individual portions in airtight containers in the refrigerator for up to 4–5 days.