Average Rating: 4.5TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.Ingredients
- 2 cups chopped sweet onion (about 1 large)
- 1 tablespoon canola oil
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/2 to 2/3 cup Italian salad dressing
- 1 tablespoon red wine vinegar
- 10 ounces fresh baby spinach (about 12 cups)
- 2 cups cubed cooked chicken breast (about 10 ounces)
- 1 can (12 ounces) marinated quartered artichoke hearts, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup julienned roasted sweet red peppers
- 1/2 cup shaved Parmesan cheese
Instructions
- 1. Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.
- 2. Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
- 3. Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
- 4. To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.
Nutrition Facts
2 cups: 448 calories, 22g fat (6g saturated fat), 59mg cholesterol, 887mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 24g protein.