16 oz. tri-flavored 7 cheese tortelloni
1 pound skinless, boneless chicken breast tenders
non-fat cooking spray
1 clove garlic, minced
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grape tomatoes, halved
1 cup asparagus, chopped & steamed
1/3 cup red bell pepper, diced small
1/3 cup white onion, diced small
1/4 cup olive oil
1/2 cup Balsamic dressing
1 cup heart of romaine lettuce, chopped
Directions:
Boil pasta according to package instructions. When finished, rinse with cold water and chill. Prepare chicken for grilling by: coat chicken with non-fat cooking spray, sprinkle on garlic, basil, rosemary, salt & pepper. Grill chicken tenders on medium-high for 5 minutes on each side, remove from grill and chill. Rinse and halve tomatoes and place in a large serving bowl. Chop asparagus into 1-inch pieces, put in a microwavable bowl, place cling wrap on the top and microwave on high for 2 minutes. Stir asparagus in bowl, re-cover and microwave for 1 minute longer. Add steamed asparagus with tomatoes. Dice both the red pepper and white onion and add both to veggies in serving bowl. Stir in pasta and chicken with the veggies, then add the olive oil and Balsamic dressing and mix together thoroughly. Season with salt and pepper to your liking. Toss in the romaine lettuce just before eating, so it will not become wilted.
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