Chicken & Tortellini Salad Ocean Mermaid Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Cheese Tortellini,
1/3 cup: Snipped Chives,
1 1/2 cup: Pesto,
1 small: Onion, sliced thin
3 cup: Cooked Chicken, cut in
8 ounce: Plain Yogurt,
-pieces,
1/4 cup: Olive Oil, if needed
1/3 cup: Minced Fresh Parsley,
PESTO
4 cup: Coarsely Chopped Fresh Basil,
-Cheese,
1 cup: Pine Nuts,
1/2 Stick: Unsalted Butter,
1/2 cup: Olive Oil,
-Softened, cut in bits
1 cup: Freshly Grated Parmesan,
2 Cloves: Garlic, crushed
Directions:
To make the pesto: Puree all the ingredients for pesto in workbowl of
food processor or in a blender,working in batches. Transfer to a small
bowl and place a piece of plastic wrap directly on surface to prevent
discoloring. (Pesto may be made in advance and kept covered and
chilled. Will keep about 2 weeks).
Cook the tortellini in a kettle of boiling,salted water until al
dente. Drain well and refresh under cold water. In a large bowl toss
together the tortellini and pesto. Cover and refrigerate for at
least 4 hours (or overnight).
Add the remaining ingredients,except oil. Combine well and add oil
only if salad seems dry. Season with salt & pepper to taste.
Recipe By : Gourmet 4./86
From: Dougg@pipeline.Com (Doug Goldin)Date: 29 Dec 1995 05:47:17 -0700
Source from luhu.jp
food processor or in a blender,working in batches. Transfer to a small
bowl and place a piece of plastic wrap directly on surface to prevent
discoloring. (Pesto may be made in advance and kept covered and
chilled. Will keep about 2 weeks).
Cook the tortellini in a kettle of boiling,salted water until al
dente. Drain well and refresh under cold water. In a large bowl toss
together the tortellini and pesto. Cover and refrigerate for at
least 4 hours (or overnight).
Add the remaining ingredients,except oil. Combine well and add oil
only if salad seems dry. Season with salt & pepper to taste.
Recipe By : Gourmet 4./86
From: Dougg@pipeline.Com (Doug Goldin)Date: 29 Dec 1995 05:47:17 -0700
Source from luhu.jp