Chicken and Tortellini Salad

 

 

 

From Betty Crocker’s Best of Healthy & Hearty Cooking

 

 

Makes 4 servings

1 (8-ounce) package cheese-filled tortellini noodles
1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces)
1/3 cup dry white wine or chicken broth
2 tablespoons vegetable oil or olive
2 tablespoons lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of Salad greens (spinach, leaf lettuce, romaine)
1 small red bell pepper or green, cut into 1/2-inch pieces

 

 

Cook tortellini as directed on package; drain. Rinse with cold water; drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving.

 

1 Serving: Calories 250 (Calories from Fat 70); Fat 8g (Saturated 4g); Cholesterol 30mg; Sodium 220mg; Carbohydrate 31g (Dietary Fiber 1g); Protein 15g.

 

 

 

From “Betty Crocker’s Best of Healthy & Hearty Cooking.” Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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