Tyler Ryan and Mary Ann Keim share a light summer tortellini salad
LEXINGTON SC (WOLO) – So it’s summer, and with it comes backyard parties, barbecues and overall a taste for something a little lighter than the heavy stick to your ribs… but awesome… pudding. with chili or figs. The great thing about this delight is that it can be a side dish, but with chicken it can stand on its own and be delicious!
With that in mind, on this tasty Tuesday, the Manmade Gourmet, Tyler Ryan and Mary ann keim from MAK’s Meals decided to share a super simple yet very tasty summer tortellini salad recipe with grilled chicken (with a special ending).
Now, to keep it simple, we’ve chosen to use frozen tortellini and pre-cooked chicken breasts. You can, of course, do it fresh, but it was the quick version that you can whip up in under an hour and spend around $ 22.
Here is what you need:
2 packages of cheese tortellini prepared according to package (usually boiled for 2-3 minutes)
1 package ready-to-use Tyson Grilled Chicken
1 cup cherry tomatoes, halved
1/2 red onion in a spiral
1 green pepper cut into strips
Cut half the fresh basil, keep half for garnish
1 pot of roasted red peppers (drained)
3 tablespoons extra virgin olive oil
1 cup Italian dressing
1/4 cup balsamic vinegar
This is what you do:
Place the water on the stove and once it reaches a nice boil, put the two packages of tortellini and cook, and heat the OVE in a pan and sauté the grilled chicken
Remember to cook the tortellini for about 3 minutes – remember that they are already soft and you don’t want to overcook them. Once they’re done, drain them and set them aside.
While the chicken cooks, put in half the cherry tomatoes, peel the peppers, roll the onions, and dice half the fresh basil (you will use the other half as a garnish.)
Once the chicken is warmed up, keeping in mind that it is already cooked, pour in half the balsamic vinegar and pour 2 tablespoons of the Italian dressing on top.
Slowly add the vegetables and sauté over low heat until the vegetables are clear and soft.
Remove the chicken and vegetables from the heat and in a large bowl, layer your pasta and chicken / vegetables, pouring the remaining balsamic vinegar and Italian dressing over the dish.
Garnish with basil.
Now, as an added treat, we have decided to serve honey toasted croissants as well. It’s super simple – Take some baked croissants from the deli, fluff them up and toast them until lightly browned on both sides. Once cooled, pour honey on top. APPETIZING!
You can prepare it, serve it with your favorite summer drink and share it with your friends …
But that means you might run out too soon …
ABOUT THE AUTHOR:
Tyler ryan is an award-winning television and radio personality, writer, investigative journalist and professional broadcaster. He appears daily on ABC Columbia’s Good Morning Columbia show, as well as on radio stations within the iHeart Media Network. Tyler also appears regularly as a criminal expert and reporter on regional and national crime-focused programs. You can contact him directly via E-MAIL Or on social networks: Tyler’s Instagram // Tyler’s Facebook