Bridget's Recipe Corner

Tuesday night our tennis team got together for our 'end of the season' party/celebration. Knowing I was to bring some sort of appetizer/salad, yet lacking sufficient time, I opted for a pasta salad as they generally come together quickly. I knew I had some chicken breasts I had cooked the night before and I knew I had a few minutes to pick up some extra ingredients at the store. It's funny how some dishes turn out better when you don't have much time to plan them. I liked it at the party,  but thought it tasted better the next day. My sons even saved me a little. Hope you enjoy it too.

Chicken & Cheese Tortellini Pasta Salad

Serves 8-10 depending on portion size

3-4 chicken breast halves
1/2 c. Italian bread crumbs
1 can hearts of palm, sliced thin
2-3 green onions, finely chopped
3/4 c. grape tomatoes, halved
1/2 c. marinated red cherry peppers, chopped (purchased at King Soopers-olive bar)
3/4 c. marinated mushrooms, halved (purchased same location as peppers)
3 rounds, fresh mozzarella, cubed
2 lb. cheese tortellini pasta, can use less if cooking for smaller group

Dressing:

3/4 c. Girard's Italian dressing, divided
1. t. ground mustard
1/2 t. chili pepper flakes
1 t. Reese Cheesoning (optional)
2 t. fresh garlic, finely chopped

Marinate chicken breasts with 1/2 c. Girard's dressing and garlic. Cover and refrigerate for several hours. Heat 2 t. olive oil in large saute pan. Dip chicken breasts in bread crumbs then add chicken to the heated pan. Cook until done. Remove from heat, let cool then cut into bite-size pieces. In large bowl, add remaining salad ingredients and chopped chicken. Mix well. Add remaining dressing with seasonings. Toss well. Meanwhile, cook tortellini in large pot. Drain well, then add to salad, mixing well again. Refrigerate for one hour, if time allows. Otherwise serve when ready.

Pair with your favorite summer sipper.