Pasta Rustica With Fresh Mozzarella, Olives and Grilled Chicken
2 Packages Dried Fresh Cheese Tortellini
6 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
1 Large Onion- julienne
1 lb Cherry Tomatoes- halved
2 tablespoons chopped Garlic
2/3 cup Vermouth
1 cup Flat Leafed Parsley, chopped
1 cup Basil- julienne
3/4 cup Kalamata Olives- halved and pitted
1 teaspoon dried Oregano
1 lb fresh Mozzarella- cut into cubes
4 Skinless Boneless Chicken Breasts
1 Jar Stonewall Kitchen Mixed Olive Spread
Salt and Pepper
Heat oven to 350 degrees F.
Season chicken with salt and pepper. Cook 45-50 minutes until juices run clear. Set aside for 10 minutes then cut into bite size cubes.
Cook tortellini al dente. Drain well and set aside.
Heat oil in large skillet.
Add onion and sauté until onion begins to brown, about 6 minutes. Add cherry tomatoes and cook 2-3 minutes. Add garlic and cook 2-3 minutes. Add vermouth, parsley, basil, oregano, olives and 2 Tbsp Stonewall Kitchen Mixed Olive Spread. Cook for about 4 minutes.
Add tortellini and chicken. Toss to coat and heat.
Add fresh mozzarella, season with salt and pepper and serve.