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


Recipe Summary

30 mins
30 mins


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

1 1/2 cups
357 calories; protein 23.6g; carbohydrates 35.5g; dietary fiber 3.8g; sugars 2.9g; fat 12.7g; saturated fat 2.5g; cholesterol 47.2mg; vitamin a iu 579.4IU; vitamin c 10.4mg; folate 20.4mcg; calcium 80.2mg; iron 2.8mg; magnesium 24.2mg; potassium 239.8mg; sodium 452.1mg; added sugar 1g.

2 starch, 1/2 vegetable, 2 lean protein, 1 1/2 fat