1 1/2 cups Chicken Tonight Cooking Sauce for Chicken — Cacciatore
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil
Salt and pepper to taste
3 cups fresh broccoli florets
1 16-ounce package fresh or frozen cheese tortellini, cooked and drained
1 medium red bell pepper, diced
3/4 cup diced Provolone cheese
2 cups cooked, cubed chicken
Servings: 8
1. To prepare dressing, thoroughly combine sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.
2. In a medium saucepan, lightly cook broccoli in boiling water, about 3 minutes. Drain and rinse under cold water. In a large bowl, combine broccoli, tortellini, red bell pepper, Provolone cheese and cooked chicken. Add dressing; toss to coat well. Serve chilled.
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil
Salt and pepper to taste
3 cups fresh broccoli florets
1 16-ounce package fresh or frozen cheese tortellini, cooked and drained
1 medium red bell pepper, diced
3/4 cup diced Provolone cheese
2 cups cooked, cubed chicken
Servings: 8
1. To prepare dressing, thoroughly combine sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.
2. In a medium saucepan, lightly cook broccoli in boiling water, about 3 minutes. Drain and rinse under cold water. In a large bowl, combine broccoli, tortellini, red bell pepper, Provolone cheese and cooked chicken. Add dressing; toss to coat well. Serve chilled.
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