Ingredients
Scale
- 12 ounces cheese tortellini
- 1/4 cup fresh basil finely chopped
- 1/2 teaspoon dried oregano
- 2 chicken breasts boneless and skinless
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon canola oil
- 16 ounces grape tomatoes cut in half
- 8 ounces fresh mozzarella ciliegine balls
- 1/4 cup balsamic glaze
BALSAMIC DRESSING
- 1/4 cup balsamic vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
- 3/4 cup olive oil
Instructions
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Make the dressing by adding all the ingredients to the jar and shake to combine.
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Cook the tortellini as instructed on the packaging and let cool.
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In a large skillet heat the canola oil on medium high heat.
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Butterfly the chicken open and season the chicken with salt and pepper.
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Cook for 4-5 minutes on each side, do not move at all before the single flip to allow for a good crust to form.
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Remove from pan, let cool and chop.
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In a large bowl add the cooled tortellini, chicken, salt, pepper, basil, oregano and grape tomatoes.
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Top with the balsamic dressing.
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Toss together.
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Add the mozzarella to the bowl and drizzle with balsamic glaze.
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Serve at room temperature.