Pesto Balsamic Chicken Tortellini Toss
User Reviews
5
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Prep Time
5 hrs
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Cook Time
15 mins
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Total Time
5 hrs 15 mins
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Servings
8 servings
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Course
Main Course
Pesto Balsamic Chicken Tortellini Toss
Description
The recipe marinates chicken breast in a mixture of balsamic vinegar, olive oil, minced garlic, and dried herbs for at least four hours, allowing the flavors to permeate the meat. The marinated chicken is grilled until cooked through and rested. Meanwhile, grape tomatoes are roasted briefly until they begin to burst, then asparagus is added to continue roasting until crisp-tender.
Fresh cheese tortellini are cooked according to package instructions. The roasted vegetables, sliced grilled chicken, tortellini, artichoke hearts, roasted red peppers, and fresh mozzarella are combined. A pesto dressing made from basil pesto, balsamic vinegar, and mayonnaise binds the salad, giving it a fresh herbaceous flavor with tangy and creamy notes.
This dish can be served warm shortly after preparation or chilled, making it versatile for different meals or occasions. Fresh parsley and basil can be added for added herbal brightness. It fits well as a main course or side and balances proteins, vegetables, and pasta in one dish.
The recipe includes flexibility for cooking chicken using different methods like air fryer or skillet and suggests vegetable substitutions such as broccoli or zucchini when asparagus is unavailable. For make-ahead, dressing can be reserved to add just before serving to keep salad moist and fresh.
Ingredients
Chicken + Marinade:
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2-3 cloves garlic finely minced
- 1 teaspoon salt
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ¼ teaspoon thyme dried
- ⅛ teaspoon black pepper
- 1 ½ pounds chicken breast or tenders or thighs, trimmed
Salad:
- 20 ounce cheese tortellini fresh, refrigerated, packaged
- 1 to 1 ½ to 1 ½ pounds asparagus tough ends trimmed, cut into 2-inch pieces
- 3 to 4 to 4 cups grape tomato or cherry tomato
- 16-ounce ounce can artichoke hearts drained, coarsely chopped
- 12-ounce ounce jar red bell pepper roasted, drained, coarsely chopped
- 1 to 2 to 2 cups fresh mozzarella balls halved or cubed
- basil fresh, chopped, optional
- parsley fresh, chopped, optional
Pesto Dressing:
- ¾ cup basil pesto prepared
- ¼ cup balsamic vinegar
- ¼ cup mayonnaise
Instructions
- Whisk together all the marinade ingredients until well combined. Pour over the chicken, cover, and refrigerate for at least 4 hours or up to 24 hours.
- Preheat a grill to medium-high heat. (See note for alternate cooking options.) Cook the chicken for 4-6 minutes per side, or until an instant-read thermometer register 165 degrees at the thickest part. Remove from the grill and set aside to cool a bit.
- SIDENOTE: Step #3 and Step #4 can be done simultaneously with a little planning, so read through the next few steps before starting so you can maximize time and cooking.Preheat the oven to 425 degrees. Place the tomatoes on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 10 minutes. Remove from the oven and add the asparagus in an even layer on the pan. Drizzle with a bit more olive oil if needed. Cook the tomatoes and asparagus for 8-10 minutes until the tomatoes are bursting and sizzling and the asparagus is crisp-tender.
- Cook the tortellini according to package instructions. DO NOT OVERCOOK. If using refrigerated/fresh tortellini, it will only need 1-2 minutes of cooking time. You want it al dente rather than falling apart soft. Drain the tortellini, quickly rinse with cool water to prevent sticking, drain again, and transfer to a serving bowl. Let cool, tossing occasionally, while prepping the rest of the ingredients.
- Cut the chicken into bite-size pieces.
- For the dressing, whisk together the pesto, balsamic vinegar and mayonnaise. (The mayo can be left out for a less creamy dressing.)
- To the bowl with the tortellini, add the chicken, roasted asparagus and tomatoes, artichokes, red peppers, mozzarella, and fresh herbs.
- Pour the pesto dressing over the top. Toss to combine. Serve or refrigerate until serving.
Notes
- Marinate chicken at least 4 hours or overnight for best flavor infusion.
- Chicken can be grilled, baked, air-fried, or cooked in a skillet; ensure internal temperature reaches 165°F.
- Roast tomatoes and asparagus together for efficiency; vegetables should be crisp-tender and tomatoes bursting.
- Fresh basil pesto is recommended for brighter flavor but store-bought works as well.
- Vegetable substitutions like broccoli or zucchini can replace asparagus if necessary.
- To make ahead, store dressing separately and toss before serving to keep ingredients fresh and salad moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 1367mg | 57% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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