Nick’s Pick | Warm Shredded Chicken & Cheese Tortellini Salad
with Zucchini, Greens & Pesto Vinaigrette
Cooking time
20 minutes
Servings
4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Everything everywhere all at once! It’s pasta night, it’s salad night and it’s chicken dinner night in this multiverse recipe. Our fresh cheese-stuffed tortellini are a family fave, and they anchor each serving with comforting chew. Chicken breasts are seared to tender, seasoned and shredded for another layer of texture and taste. Veggies enter the scene with sautéed zucchini and roasted peppers tossed with baby greens. Dress it all up in basil pesto vinaigrette.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Basil pesto
- 1 Zucchini (green, yellow or heirloom)
- 30ml Apple cider vinegar
- 2 Roasted peppers
- 700g Fresh three-cheese tortellini (contains lipase)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Salt & pepper (S&P)
Medium pan
Oil
Strainer
Large pan
Olive oil
Total Fat
17 g
Saturated Fat
4 g
Sodium
1170 mg
Total Carb
96 g
Sugars
10 g
Protein
40 g
Fibre
7 g
Preparation
Cook & shred the chicken
Bring a large pot of salted water to a boil. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the zucchini lengthwise; thinly slice. Thinly slice the roasted peppers.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the zucchini, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until beginning to soften. Add the roasted peppers and sauté, 1 to 2 min., until warmed through.
Make the pasta salad
In a large bowl, combine the pesto, vinegar (start with ½), 3 tbsp olive oil, the remaining spices and S&P. Add the chicken, baby greens, pasta and vegetables; toss well.
Plate your dish
Divide the pasta salad between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
