RECIPE: Tortellini & Chicken Skewers
Your next skewers will steal the show with this quite original twist. You can save quite a bit of time preparing this delicious appetizer by using leftover grilled or rotisserie cooked chicken breasts.
Tortellini & Chicken Skewers
Prep time: 15 minutes (+ time to marinate chicken)
Active cook time: 9 minutes
Yield: 15 10-12” appetizers
Ingredients:
16 oz. leftover grilled or rotisserie chicken
9 oz. package refrigerated tortellini
2 T. extra virgin olive oil
1 pint large grape tomatoes, cut in half**
1 6-oz. can large black olives, drained
½ c. Italian dressing, divided
15 10-12” wooden skewers
**If using smaller cherry tomatoes, do not cut in half.
Directions:
Prepare the tortellini according to package instructions. (Add olive oil to the cooking water as instructed on the package to prevent sticking). Rinse and drain well, and transfer to a large mixing bowl.
Cut the chicken into one-inch cubes and transfer to the bowl with the tortellini.
Add the olives and tomatoes to the bowl, along with two tablespoons Italian dressing. Lightly season with salt and black pepper, to taste. Gently fold the ingredients with a spoon until thoroughly coated in the dressing.
Using 10-12” wooden skewers, thread 1 black olive, 1 grape tomato half, 1 chicken cube, 1 tortellini, 1 chicken cube, 1 tortellini, 1 tomato half, and 1 black olive. Repeat this process until all skewers are complete.
Note: The order listed above is just a suggestion. It looks nice if you begin and end each skewer with the same ingredients, but your preferences may vary.Tip: When finished assembling the skewers, toss any remaining ingredients in a medium bowl with a little Italian dressing to serve on the side.
To serve, transfer the finished skewers to a platter and offer the remaining Italian dressing on the side.