Chicken Caesar Tortellini With Toasted Almonds
- 8 oz (250 g) frozen or fresh cheese tortellini, about 3 1/2 cups (875 mL)
- 1/2 cup (125 mL) creamy Caesar dressing
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/4 cup (50 mL) finely chopped fresh basil or parsley
- 1 1/2 to 2 cups (375 to 500 mL) bite-sized cooked chicken pieces or shrimp
- 1/4 cup (50 mL) toasted slivered almonds
- 1/4 cup (50 mL) grated Parmesan
- 1. Add tortellini to a generous amount of salted boiling water; boil for minimum time on package, usually about 8 minutes. Rinse tortellini under cold running water until cool; drain.
- 2. Meanwhile, stir dressing with black pepper and basil. Turn pasta in to dressing. To avoid breaking up pasta, use a big spoon to carefully mix the salad with a lifting motion from bottom. Salad can be covered and refrigerated for up to a day.
- 3. When ready to serve, gently fold in chicken and nuts. Strew Parmesan overtop; serve with a baguette and seasonal vegetables.
fresh cheese tortellini, caesar dressing, ground black pepper, fresh basil, almonds, parmesan
Taken from www.epicurious.com/recipes/member/views/chicken-caesar-tortellini-with-toasted-almonds-52461681 (may not work)