-3 chicken tenderloins
-1 package spinach tortellini (Trader Joe's)
-1 C baby spinach, chopped
-1 roma tomato, diced
-1 C plain Greek Yogurt mixed with 2 TB honey, 1/4th tsp garlic, salt, and 2-4 TB olive oil to get it to desired consistency
-1/4 C finely chopped pecans
-1/4 C shredded parmesan cheese
To start, boil the chicken with 1 TB of butter, a little salt, and some optional herbs like a couple shakes of marjoram and thyme. They are my favorite things to add to chicken right now. Boil it for about 30 minutes or until you can shred it with forks.
Meanwhile, cook your pasta according to directions. This should take about 5 minutes for most tortellini as they are essentially done when you get them.
Add the spinach, tomato, and pecans to a bowl big enough to mix and store the pasta salad (why mix it just to transfer it to another bowl!). Add in your drained chicken and pasta.
Toss in your Greek yogurt mix and stir to combine. Add in the cheese. Give it a taste and salt as needed.
If you are like me, and have been using salt straight out of the big container because you grabbed the wrong kind to refill your sea salt shaker, you might find that you pour in way too much salt...never fear, counteract it with honey. I personally think the honey helps it taste richer anyway, which is never a bad thing.
You can also add in a little basil or other herbs as desired.
It has been a really long time since I have had chicken Florentine, but I remember it from Indiana State. I can't guarantee this is identical, but I can guarantee that is what I used as my inspiration and that this is a pretty darn tasty pasta salad.
For even extra tastiness, add BACON.
Should have seen that one coming.
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