Chicken, Tortellini & Roasted Vegetable Salad
Roasting vegetables at high heat gives them a wonderful new flavor complexity without adding any fat. Combining them with low fat tortellini and tender chicken make this a vitamin-rich salad.
Makes 8 servings
|Sun-Dried Tomato & Basil Vinaigrette (page 86)|
|3||cups whole medium mushrooms|
|2||cups cubed zucchini|
|2||cups cubed eggplant|
|3/4||cup red onion wedges (about 1 medium)|
|Nonstick olive oil cooking spray|
|1-1/2||(9-ounce) packages reduced-fat cheese tortellini|
|6||cups leaf lettuce and arugula|
|1||pound deli chicken breast, cut into 1-1/2 inch pieces|
- Preheat oven to 425°F. Prepare Sun-Dried Tomato & Basil Vinaigrette.
- Place mushrooms, zucchini, eggplant and onion in 15X10-inch jelly-roll pan. Spray vegetables generously with cooking spray; toss to coat. Bake 20 to 25 minutes or until vegetables are browned. Lightly spray with cooking spray; cool to room temperature.
- Meanwhile, cook tortellini according to package directions; drain. Cool to room temperature.
- Combine vegetables, tortellini, lettuce mixture and chicken in large bowl. Drizzle with vinaigrette; toss to coat.
|Serving Size:||1/8 of total recipe (with 2 tablespoons vinaigrette)|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||27 %|
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