Chicken-Tortellini Salad With Basil Dres
Source of Recipe
Orlando Sentinel
Recipe Introduction
Yield: 6 servings.
List of Ingredients
2 boneless, skinless, split chicken breasts, about 1 pound
3 cups chicken broth or water
3 large basil leaves
12-oz. package cheese-filled tortellini
4 1/2-oz. jar marinated artichoke hearts, drained and coarsely chopped
1 small red onion, thinly sliced
Dressing:
1/3 cup white-wine vinegar
1/4 cup packed fresh basil
2 Tblsp sugar
1/4 tsp minced garlic
Salt and pepper to taste
1/2 cup olive oil
Recipe
Place chicken breasts in single layer in large saucepan, add enough chicken broth or water to cover by 1/2 inch. Add 3 basil leaves. Bring to a boil, reduce heat, cover and poach 12-15 minutes or until chicken is no longer pink inside. Drain, cut into bit-sized pieces, and proceed as above.
Cook tortellini according to package directions. Rinse under cold water to stop cooking and drain. Add to chicken with artichoke hearts and onion. Toss gently.
To make dressing, place vinegar, basil, sugar, garlic, salt and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour dressing over chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve.
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