Description
A creamy, tangy chicken pasta salad bursting with fresh basil, sun-dried tomatoes, and a silky tomato-basil dressing.
Ingredients
Scale
- 2 tbsp oil from sun-dried tomatoes
- 2 tbsp double concentrated tomato paste
- 2 tbsp balsamic vinegar
- 1/2 cup loosely packed fresh basil leaves, finely chopped
- 4 cloves garlic, grated
- 1/2 tsp paprika
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb boneless, skinless Chicken Filet cutlets
- 1 (20 oz.) package refrigerated cheese-filled tortellini (or 2, 10 oz.-packages)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup oil-packed sun-dried tomatoes, cut into bite-sized pieces
- Basil leaves
- Crushed red pepper flakes
- Grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup whipping cream, plus additional as needed
- 1/3 cup grated Parmesan cheese
- 1 tbsp double concentrated tomato paste
- 1 tbsp balsamic vinegar
- 2 cloves garlic, grated
- 1/4 cup loosely packed fresh basil leaves, finely chopped
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package directions, drain, and set aside.
- While pasta cooks, heat 2 tbsp oil from sun-dried tomatoes in a large skillet over medium-high heat.
- Season chicken cutlets with paprika, salt, pepper, and crushed red pepper flakes, then sear until golden and cooked through, about 5 minutes per side.
- Transfer chicken to a cutting board, let rest 5 minutes, then slice into bite-sized strips.
- Add asparagus pieces to the same skillet and sauté for 3-4 minutes until crisp-tender.
- In a small bowl whisk together the creamy tomato basil dressing: mayonnaise, sour cream, whipping cream, grated Parmesan, double concentrated tomato paste, balsamic vinegar, grated garlic, chopped basil, crushed red pepper flakes, paprika, salt, and pepper.
- In a large mixing bowl combine sliced chicken, sautéed asparagus, cherry tomatoes, oil-packed sun-dried tomatoes, and the chopped fresh basil leaves.
- Add the cooked tortellini and toss to coat with half of the dressing.
- Adjust seasoning with additional salt, pepper, or crushed red pepper flakes if desired.
- Transfer salad to a serving platter, drizzle with remaining dressing, and sprinkle with extra grated Parmesan and fresh basil leaves.
- Serve immediately at room temperature or chilled.
Notes
Can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken, pasta salad, basil, sun-dried tomatoes, creamy dressing