Wednesday - chicken quesadillas
Thursday - leftovers
Friday - (date night, Shell, night games) easy/out
Saturday - (Shell, Jazz movie) chicken & tortellini salad with pesto vinaigrette, French bread, fruit
Tuesday - (Shell, back to school OHS)
Thursday - (1st day of school, Shell)
Friday - (date night, Shell)
breakfast?
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Family Flavor page 161
Chicken & Tortellini Salad with Pesto Vinaigrette
Yields 6 Servings
Ingredients
2 boneless, skinless chicken breasts
extra virgin olive oil, for seasoning
kosher salt and ground pepper, for seasoning
1 9oz package fresh cheese tortellini
1 10oz carton cherry tomatoes, quartered
2 cups baby spinach
1/4 red onion, thinly sliced
1/2 cup prepared pesto
2 tsp red wine vinegar
1/3 cup extra virgin olive oil
Method
Preheat oven to 400 degrees F. Set chicken breasts on a baking sheet. Rub a small amount of olive oil onto each one and season with salt and pepper. Roast for 25-30 minutes, or until an inserted thermometer reaches 165 degrees F. Allow to cool, shred into bite-sized pieces and set aside.
In a large pot of boiling salted water, cook tortellini according to package directions. Drain and set aside to cool. In a small bowl, combine pesto and red wine vinegar. While whisking, slowly drizzle in olive oil.
In a large bowl combine chicken, tortellini, tomatoes, spinach, and red onion. Drizzle pesto vinaigrette over the top and toss well. Serve immediately or refrigerate and serve chilled.
