Chicken Caesar Tortellini with Toasted Almonds

By KeyIngredient

True creativity is born of the need to use up perishable ingredients in a novel way—or when unexpected guests are arriving. One summer day I provided this as an à la minute lunch for a couple of chefs using what I had on hand. For best taste, purchase Caesar dressing from the refrigerated case at the grocery store.

Ingredients

• 8 oz (250 g) frozen or fresh cheese tortellini, about 3 1⁄2 cups (875 mL)
• 1 ⁄2 cup (125 mL) creamy Caesar dressing
• 1 ⁄4 tsp (1 mL) freshly ground black pepper
• 1 ⁄4 cup (50 mL) finely chopped fresh basil or parsley
• 1 1⁄2 to 2 cups (375 to 500 mL) bite-sized cooked chicken pieces
• 1 ⁄4 cup (50 mL) toasted slivered almonds
• 1 ⁄4 cup (50 mL) grated Parmesan

Preparation

Step 1

1. Add tortellini to a generous amount of salted boiling water; boil for minimum time on package, usually about 8 minutes. Rinse tortellini under cold running water until cool; drain.

2. Meanwhile, stir dressing with black pepper and basil. Turn pasta in to dressing. To avoid breaking up pasta, use a big spoon to carefully mix the salad with a lifting motion from bottom. Salad can be covered and refrigerated for up to a day.

3. When ready to serve, gently fold in chicken and nuts. Strew Parmesan overtop; serve with a baguette and seasonal vegetables.


Serves 4 to 6