Italian Tortellini Toss
Ingredients
- 1 (9-oz) pkg refrigerated whole wheat three-cheese tortellini
- 1 (8-oz) pkg sweet mini peppers
- 2 cups baby kale
- 1½ cups shredded rotisserie chicken
- 1 cup grape tomatoes, halved
- ½ cup thinly sliced red onion
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2½ Tbsp extra virgin olive oil
- 2 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 | 4 | |
| Calories |
400
|
400
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 28 | 28 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 628 | 628 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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