Ingredients:
1 pkg. (20 oz.) refrigerated cheese tortellini
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/3 c. finely chopped onion
1 Tbsp. olive oil
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) hearts of romaine salad mix
1 1/2 c. grape tomatoes
1 can (6 1/2 oz.) sliced ripe olives, drained
3/4 c. creamy Caesar salad dressing
3/4 c. shredded Parmesan cheese
6 bacon strips, cooked and crumbled
Directions:
Cook tortellini according to package directions. Drain; rinse with cold water.
Meanwhile, in a small bowl, combine chicken, onion, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat.
In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.
No comments:
Post a Comment