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Name: Chicken-Tortellini Salad with Basil Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c fresh basil Packed; 2 tb Sugar; 1/4 c Chicken broth or water; 12 oz Cheese-filled tortellini; Salt; 1/2 c Olive oil; extra virgin; Lettuce leaves to serve; 1 sm Red onion thinly sliced; 1/3 c White wine vinegar; 1 4.5-oz jar artichoke hearts; 1/4 ts Garlic minced; 2 Skinless; split chicken

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INGREDIENTS

1/4 c fresh basil ; Packed
2 tb Sugar
1/4 c Chicken broth ; or water
12 oz Cheese-filled tortellini
Salt
DRESSING
1/2 c Olive oil; extra virgin
Lettuce leaves ; to serve
1 sm Red onion ; thinly sliced
1/3 c White wine vinegar
1 4.5-oz jar artichoke hearts
1/4 ts Garlic ; minced
2 Skinless; split chicken

INSTRUCTIONS

Place chicken breasts in single layer microproof pie plate with thickest part of chicken at outer edge of dish. Add chicken broth, cover, and mirocook on HIGH about 6 minutes or until chicken is no longer pink inside. Cool and cut into bite-size pieces. Place in a large bowl and set aside. 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 and set aside. 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. To serve, line salad bowl or serving plates with lettuce and spoon salad into center of bowl or onto plate. Posted to EAT-L Digest by Al & Diane Johnson on Mar 10, 1998

NOTES

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Chicken-Tortellini Salad with Basil Dressing

1/4 c fresh basil Packed
2 tb Sugar
1/4 c Chicken broth or water
12 oz Cheese-filled tortellini
 Salt
 DRESSING
1/2 c Olive oil; extra virgin
 Lettuce leaves to serve
1 sm Red onion thinly sliced
1/3 c White wine vinegar
1 4.5-oz jar artichoke hearts
1/4 ts Garlic minced
2 Skinless; split chicken

Place chicken breasts in single layer microproof pie plate with thickest  part of chicken at outer edge of dish. Add chicken broth, cover, and  mirocook on HIGH about 6 minutes or until chicken is no longer pink inside.  Cool and cut into bite-size pieces. Place in a large bowl and set aside.    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 and set aside.    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.    To serve, line salad bowl or serving plates with lettuce and spoon salad  into center of bowl or onto plate.    Posted to EAT-L Digest  by Al & Diane Johnson <johnson@NEGIA.NET> on Mar  10, 1998

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Nutrition

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Serving Size: 1 Serving (2564g)
Recipe Makes: 1

Calories: 3984
Calories from Fat: 1561 (39%)

Amt Per Serving		% DV

	Total Fat 173.5g	231 %
	Saturated Fat 37.5g	188 %
	Monounsaturated Fat 97.6g
	Polyunsanturated Fat 23g
Cholesterol 1062.3mg		327 %
Sodium 2568.5mg		89 %
Potassium 4207.9mg		111 %
Total Carbohydrate 257.4g		76 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 241g
Protein 334.3g		478 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3984

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