Need a fast recipe for dinner? This was really good (although my 10 year old hated it). My 6 year old ate just the pasta. Husband and I thought it was great, and even though I was a little hesitant to save the leftovers for the next day, they were great, too! If you don’t like arugula, you could use a different salad green.
Tortellini, “Chicken”, and Arugula Salad
(Cooking Light, April 2017)
time needed: 20 min.
1 (9-oz.) pkg. refrigerated cheese tortellini, cooked according to pkg. directions
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups) – I used Morningstar Farms Chik’n Strips
1 garlic clove, finely chopped
1/8 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3 cups baby arugula
1/3 cup thinly sliced shallot
3/4 ounce Parmesan cheese, shaved (about 1/4 cup)
Place tortellini and chicken in a large bowl.
Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper; stir with a whisk.
Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.