Chicken Tortellini Salad
|Chicken tonight cooking sauce||1 1⁄2 Cup (24 tbs) (or Chicken Ãâ Cacciatore)|
|Olive oil||3 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Minced basil||1 Tablespoon (fresh)|
|Broccoli florets||3 Cup (48 tbs)|
|Cheese tortellini||16 Ounce (fresh or frozen cooked and drained)|
|Red bell pepper||1 Medium, diced|
|Diced provolone cheese||3⁄4 Cup (12 tbs)|
|Cooked cubed chicken||2 Cup (32 tbs)|
To prepare dressing, thoroughly combine sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.
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.