Pesto Chicken Tortellini Salad

Entree

Prep time: 15 mins

Total time: 30 mins

Bring a large pot of water to a boil and preheat grill to medium-high heat. Cook tortellini according to package directions. Drain and set aside. Meanwhile, prepare the pesto, chicken, and asparagus.
Combine olive oil, lemon juice, basil, garlic, pine nuts, Parmesan cheese, pepper and salt in a blender. Puree until smooth and set aside.
Place chicken breasts, one at time, into a gallon-sized Ziploc bag. Using a meat mallet, pound each chicken breast until approx. ½ inch thick. Brush chicken breasts with 2 teaspoons olive oil and season with salt and pepper. Set aside to prepare asparagus. Arrange asparagus on a cookie sheet, drizzle with remaining 1 ½ tablespoons olive oil and season with salt and pepper.
Place chicken breasts on the hot grill. After 5 minutes, place asparagus spears directly on grill. Flip chicken and grill until cooked through (about 3-5 more minutes). Every minute or so, roll the asparagus ¼ turn. Remove chicken and asparagus from grill and place on cutting board to cool slightly. Once cool enough to handle, thinly slice chicken and chop asparagus into 2-inch long pieces.
In a large metal bowl add tortellini, chicken, asparagus, and cherry tomatoes. Scoop pesto into bowl and toss until well-combined. Serve hot!