Recipe - Chicken-Tortellini Salad With Basil Dressing

2 Skinless; split chicken
breasts, (about 1 pound)
One fourth cup Chicken broth or water
12 ounce Cheesefilled tortellini
1 Jar; (4One half ounces)
marinated artichoke hearts,
drained and coarsely
chopped
1 small Red onion; thinly cut or sliced up

DRESSING
1/3 cup White wine vinegar
One fourth cup Packed fresh basil
2 tablespoon Sugar
One fourth teaspoon Minced garlic
Salt and freshly ground
pepper to taste
One half cup Olive oil; extra virgin
preferred
Lettuce leaves to serve;
(optional)

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 bitesize 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 EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Mar
10, 1998