Balsamic Chicken Tomato Pasta


  • 1 lb. boneless, skinless chicken breasts
  • 1 1/2 c. Balsamic Vinaigrette salad dressing
  • 1 tsp. Dijon mustard
  • 1 tsp. Salt & pepper
  • 2 cups fresh spinach, chopped
  • 1/2 c. fresh basil, chopped
  • 1 1/2 c. medium Roma tomatoes chopped
  • 1 pkg of cheese tortellini pasta


  • Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for 2 hours or more- best marinated overnight. 
  • In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side. Cook thoroughly. Once cooled, dice chicken up in small bites.
  • Whisk together ½ cup balsamic vinaigrette dressing and mustard in a small bowl.
  • Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.
  • Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving