Tortellini pasta salad with chicken and broccoli

    18 min

    A gorgeous warm stuffed tortellini pasta salad with broccoli, pan-fried chicken breast and walnuts on a bed of mixed leaves.

    1 person made this

    Serves: 2 

    • 250g 4 cheese tortellini
    • 300g broccoli florets
    • 1 large boneless chicken breast, sliced into strips
    • salt and freshly ground black pepper
    • 1 tablespoon olive oil
    • 1/2 bunch spring onions, thinly sliced
    • 100g mixed salad leaves
    • 4 tablespoons honey-mustard salad dressing
    • 50g chopped walnuts

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Boil the tortellini in plenty of boiling water according to the packet instructions; drain.
    2. Boil the broccoli in plenty of boiling water until al dente in about 6 to 10 minutes; drain.
    3. Heat olive oil in a frying pan over medium heat; add chicken strips and fry until browned on all sides. Stir in sliced spring onions and fry for a few minutes, or until chicken strips are cooked through. Season with salt and pepper.
    4. Toss cooked chicken, tortellini and broccoli in 2 tablespoons of honey-mustard dressing.
    5. Place salad leaves in a bowl; toss with remaining 2 tablespoons of dressing. Add chicken, tortellini and broccoli mixture. Season to taste with salt and pepper and sprinkle chopped walnuts on top.

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