Balsamic Chicken Spinach and Tomato Pasta

I'm a fan of pasta, but for some reason I hardly ever order it if we're out to eat and before recently, rarely made it at home. When I saw this appetizing recipe combining tortellini, veggies and marinated chicken I had to give it a go. Like most meals I favorite, this one is simple to make and tastes great as leftovers the day after. This dish paired with a glass of white wine and a dinner al fresco and I'm one happy lady.

Balsamic Chicken Spinach and Tomato Pasta

recipe via multiply delicious

ingredients:

1 (20 oz.) pkg of cheese tortellini pasta

1 lb. boneless, skinless chicken breasts

1 1/2 c. Newman's Own Balsamic Vinaigrette salad dressing, divided

1 tsp. dijon mustard

salt & pepper

2 cups spinach, chopped

1/2 c. fresh basil, chopped

1 1/2 c. cherry tomatoes, halved

1/2 c. yellow bell pepper , diced

directions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

Enjoy!

xx