This simple Lemony Chicken Tortellini is perfect for a hot summer day. It’s light, fresh tasting and easy to cook. If you have some leftover chicken or a rotisserie chicken, then use this to cut down on time.
It’s always a great idea to cook extra chicken on the BBQ and save it for an easy meal like this one. Whenever I grill chicken breasts I add 2 extra breasts for leftovers. Try Brined Grilled Chicken Breast for never fail chicken breasts that come out moist and flavourful and are perfect for using in any recipe that uses grilled chicken.
Modification: If you don’t have Arugula available, baby spinach is a perfect substitute and works just as well.
Lemony Chicken TortelliniCourse: Main Course, PastaDifficulty: Easy
If using leftover or rotisserie chicken this Lemony Chicken Tortellini can be ready in under 20 minutes.
1 (9-oz.) pkg. cheese tortellini, cooked according to pkg. directions
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
1 garlic clove, finely chopped
1/8 teaspoon 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 (optional)
3/4 ounce Parmesan cheese, shaved (about 1/4 cup)
- Place cooked tortellini and chicken in a large bowl.
- Add garlic to hand blender and chop finely. Add oil, lemon rind, juice, sugar, and pepper; blend to combine.
- Add dressing to tortellini and chicken; toss to coat. Gently fold in arugula and shallots. Sprinkle with shaved Parmesan cheese.