Aaack! How is it the last day of July?!?! The summer is just flying by and fall will be here before we know it. Of course it doesn’t feel that way with the near-100 degree temps we’ve been having. But on the other had, it’s the end of July and I’m not sure we’ve actually reached or passed 100 degrees. Maybe once, but that’s a miracle around here. It’s usually triple digit temps starting in June. So, we’re thankful for that!
I’m also thankful for meals such as this one. While I’m a huge fan of three-part meals (meat, veggie, starch) that all sit separately on the plate, I am really growing fond of these mish-mash bowls of deliciousness, where all the ingredients are thrown together in one bowl and then served up as one pile of goodness.
- 2 boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 tsp Italian seasoning
- cooking spray or olive oil
- 1 lb asparagus, ends removed and cut into 1-inch pieces
- 1 (9-oz) packages fresh cheese tortellini (I used refrigerated cheese-filled spinach tortellini)
- 1/4 cup olive oil
- 1/2 cup chopped fresh basil
- 4 Tbsp balsamic vinegar
- 2 Tbsp fresh lemon juice
- 1 shallot , minced
- 1 clove garlic , minced
- 1 pint grape tomatoes or cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- Heat a skillet over medium high heat and spray with cooking spray or coat with 1 tsp of olive oil. Season the chicken with salt, pepper, and about 1 teaspoon of Italian seasoning and cook 4-5 minutes per side, or until cooked through. Remove to a cutting board and allow to cool before cutting into bite-sized pieces.
- Using the same skillet (rinsed out if necessary), add the asparagus pieces and another teaspoon of olive oil. Season with salt and pepper and cook until crisp-tender, about 5-7 minutes, stirring occasionally.
- Meanwhile, fill a large pot with water and bring to a boil. Add salt and the tortellini and cook according to the package instructions. Remove to a colander to drain while preparing the vinaigrette.
- In a large bowl, whisk together the olive oil, basil, balsamic vinegar, lemon juice, shallot, garlic, salt and pepper, to taste. Add the chicken, asparagus, tomatoes, and tortellini and stir or toss to coat.
- If time allows, cover and refrigerate for about 30 minutes so the flavors can really soak in.
- When ready to serve, toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Stir them into the pasta salad and top with grated Parmesan.
Leave a Reply