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.

Breana Killeen
Source: EatingWell Magazine, May/June 2018


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

356.7 calories; protein 23.6g 47% DV; carbohydrates 35.5g 12% DV; exchange other carbs 2.5; dietary fiber 3.8g 15% DV; sugars 2.9g; fat 12.7g 20% DV; saturated fat 2.5g 13% DV; cholesterol 47.2mg 16% DV; vitamin a iu 579.4IU 12% DV; vitamin c 10.4mg 17% DV; folate 20.4mcg 5% DV; calcium 80.2mg 8% DV; iron 2.8mg 16% DV; magnesium 24.2mg 9% DV; potassium 239.8mg 7% DV; sodium 452.1mg 18% DV; added sugar 1g.