Italian Tortellini Toss
Ingredients
- 2 (9-oz) pkg refrigerated three-cheese tortellini
- 2 (8-oz) pkg sweet mini peppers
- 1 (5-oz) pkg baby kale
- 2 cups shredded rotisserie chicken
- 1 pint cherry tomatoes, halved
- ¾ cup thinly sliced red onion
- 3 cloves garlic, minced
- ¾ tsp salt
- ¾ tsp pepper
- ¼ cup extra virgin olive oil
- 3 Tbsp lemon juice
Instructions
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, broil peppers on a baking sheet 3 minutes per side. Cool slightly, and coarsely chop.
- Toss together peppers, kale, chicken, tomatoes, onion, garlic, salt, and pepper. Add pasta, oil, and lemon juice; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
477
|
477
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 29 | 29 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 893 | 893 |
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