Store-bought tortellini and frozen peas keep things quick in this healthy 30-minute meal. Jazzed-up bottled salad dressing helps you go even faster. Look for one with 200 mg or less of sodium and 3 g or less of sugar per serving. Source: EatingWell Magazine, May/June 2018

Breana Killeen
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Ingredients

Directions

  • Combine chicken, bay leaves and water in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes. Transfer the chicken to a clean cutting board to cool.

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  • Remove the bay leaves. Add tortellini to the pot and return the water to a boil; cook, stirring occasionally, until the tortellini are just tender, about 3 minutes. Add peas and cook 1 minute more. Drain and rinse with cold water.

  • Meanwhile, combine dressing, vinegar, 3 tablespoons herbs and artichoke marinade in a large bowl. Shred the chicken and add to the dressing along with the tortellini, peas, artichokes, radishes and pea shoots (or arugula); stir to combine. Serve the salad topped with the remaining 2 tablespoons herbs and sunflower seeds.

Nutrition Facts

357 calories; 12.7 g total fat; 2.5 g saturated fat; 47 mg cholesterol; 452 mg sodium. 240 mg potassium; 35.5 g carbohydrates; 3.8 g fiber; 3 g sugar; 23.6 g protein; 579 IU vitamin a iu; 10 mg vitamin c; 20 mcg folate; 80 mg calcium; 3 mg iron; 24 mg magnesium; 1 g added sugar;