Caprese con Tortollini e Pollo

Caprese With Tri-Color Tortelloni and Chicken

The Gourmet Goddess and The Goddess on the Go bring you a collaboration - a gourmet summer dinner salad.  Epicurean in its taste with an exquisite presentation, yet quick to make - you will  love this salad!

Caprese Salad, or Capri Salad as it was originally known, is usually served as an antipasto.  It’s refreshing and vibrant in appearance, proudly showcasing the colors of the Italian flag. Traditionally composed of juicy red summer tomatoes, fresh mozzarella and garden grown basil, it is sprinkled with salt and pepper, then drizzled with olive oil and balsamic vinegar.

I am always tempted to make a meal out Caprese alone, but it really needs other ingredients to make a well-balanced and filling dinner.  With the addition of flamboyant tricolor tortelloni and chicken, the Caprese becomes both a mouthwatering salad and a totally satisfying and sustaining meal as well.

 Happy Cooking!

And Remember

Always Stay in Touch with Your Inner Goddess!

Ingredients

2 Large Farm Fresh Tomatoes

Fresh Basil Leaves

*1 pound Fresh Mozzarella by Maplebrook Farms from Bennington, Vermont

*1 - 18 ounce package of Nuvo Tri-Color Tortelloni (larger than tortellini) with Mozzarella and Herbs

*1 – 6 ounce package Premium Basil Pesto by Bear Pond Farms

Salt and Pepper to Taste

2 tablespoons Olive Oil for the Boiling Water

An additional 2 – 3 tablespoons Olive Oil to Prevent Tortelloni from sticking once they are drained.

Parmesan for sprinkling.

Serves 4

*I obtain Maplebrook Farms Mozzarella, Nuvo Tortelloni and Bear Pond Farms products from Whole Foods.  After many years in the food industry, I have concluded that these are among the freshest and best tasting products of their kind ...

Instructions

Boil a large pot of water.  Add 2 teaspoons salt and 2 tablespoons olive oil.  Prepare Tortelloni according to package directions to desired done-ness.

Wash, dry and chill fresh basil.

Strain, toss with olive oil and chill at least 2 hours.

Roast or grill chicken and slice.  Chill at least 2 hours.

Slice tomatoes, mozzarella.

Arrange pasta, chicken, tomato, fresh mozzarella and basil on a decorative plate.  Sprinkle with salt and pepper and add dollops of pesto.

Place additional pesto on table for those who want extra. 

As simple as that, it’s gourmet, delicious and makes a gorgeous presentation!