In a large bowl, whisk together oil, vinegar, basil, salt and pepper until well blended.
Add tortellini, chicken and vegetables.
Toss to coat well.
Cover and refrigerate at least 2 hours to blend flavors.
Serves 4 to 6.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cook tortellini; drain.
Roll chicken in flour and brown; set aside.
Cook onion in butter.
Add bouillon cubes, broth, sugar and mushrooms.
Bring to slow boil and cook 5 minutes.
In large bowl, combine tortellini, chicken, mushroom mixture and sour cream.
Toss gently.
Place in lightly greased baking dish.
Cover with foil and bake at 275\u00b0 for 1 hour.
ll marinade ingredients together, except chicken, to a food processor and
rolling boil; stir in tortellini and return to a boil
Add chicken to 12-quart pot filled with water.
Boil chicken for 2 minutes.
Lower heat to simmer and skim off foam from chicken.
Add other ingredients.
Simmer several hours until broth becomes dark and vegetables are tender.
Drain broth from chicken and vegetables.
Carrots and chicken can be cut into small pieces and put back in broth.
To remove fat from broth, refrigerate 1/2 hour.
Skim off fat from top.
When ready to serve, cook noodles and add to broth or make Tortellini Escarole (recipe follows).
Prepare tortellini according to package directions.
Process olive oil and next 4 ingredients in a blender until smooth.
Toss olive oil mixture with tortellini, chicken, and next 3 ingredients.
Add salt and pepper to taste.
Saute' chicken in fry pan. Cook tortellini according to package.
directions. Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli. Coat lightly with alfredo sauce.
Makes 10 cups, 6 points a cup.
Cook the tortellini according to the package directions; drain, rinse with cold water, drain again.
In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined.
Cover and chill until ready to serve (takes about 2 hours to chill).
Divide cooked tortellini and cooked chicken cubes between 2 salad plates. Top with arugula.
Whisk olive oil, lemon juice, garlic, salt, and pepper in a bowl. Pour over arugula mixture and toss to mix well. Sprinkle with shaved Parmesan cheese.
Place chicken, onion, celery, salt, basil and
Cook green beans according to package; drain.
Meanwhile, cook tortellini to desired doneness as directed on package; rinse with cold water.
Cook veggies per package until crisp; drain.
Cook tortellini and rinse in cold water.
In large bowl combine all.
Toss to coat.
Cover.
Refrigerate until well chilled.
Sprinkle with cheese before serving.
In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
While processing, drizzle in olive oil to make a smooth emulsion.
Toss enough dressing with salad to coat and stir to combine.
May serve immediately or refrigerate.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
ntil aromatic, then add the chicken meat into the wok. Use
-sealable plastic bag. Add Chicken and seal. Place bag