Pesto Balsamic Chicken Tortellini Toss

Pesto Balsamic Chicken Tortellini Toss is a chicken recipe built around balsamic vinegar, olive oil and garlic. Plan on 8 servings and about 315 minutes.

• Yield 8 servings
• Ready in 315 minutes
• Prep 300 minutes
• Cook 15 minutes

Ingredients

Chicken + Marinade

• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2-3 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon dried thyme
• ⅛ teaspoon black pepper
• 1 ½ pounds chicken breasts, tenders or thighs, trimmed

Salad

• 20 ounce packaged fresh/refrigerated cheese tortellini
• 1 to 1 ½ pounds asparagus, tough ends trimmed, cut into 2-inch pieces
• 3 to 4 cups grape or cherry tomatoes
• 16-ounce can artichoke hearts, drained and coarsely chopped
• 12-ounce jar roasted red peppers, drained and coarsely chopped
• 1 to 2 cups fresh mozzarella balls, halved (or fresh mozzarella, cubed)
• Fresh chopped herbs of your choice, like basil, parsley, etc (optional but delicious)

Pesto Dressing

• ¾ cup prepared basil pesto
• ¼ cup balsamic vinegar
• ¼ cup mayonnaise

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut the chicken into bite-size pieces.
6. For the dressing, whisk together the pesto, balsamic vinegar and mayonnaise. (The mayo can be left out for a less creamy dressing.)
7. To the bowl with the tortellini, add the chicken, roasted asparagus and tomatoes, artichokes, red peppers, mozzarella, and fresh herbs.
8. Pour the pesto dressing over the top. Toss to combine. Serve or refrigerate until serving.

Dress it just before it goes to the table so the leaves stay crisp.