| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen cheese-filled |
|
|
Tortellini |
| 1/2 |
T |
Butter |
| 1 |
T |
Olive oil |
| 1 |
lb |
Boneless skinless chicken |
|
|
Breast halves |
| 1 |
|
Roasted red bell pepper |
|
|
Cut into thin strips |
|
|
Salt and coarsely ground |
|
|
Black pepper, to taste |
| 4 |
|
Thin slices |
|
|
Smoked chicken or turkey |
|
|
Cut in thin strips |
| 1/2 |
t |
Dried sage |
| 1 1/2 |
t |
Grated lemon rind |
| 2 |
T |
Lemon juice |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Cook tortellini in boiling water according to instructions on package.
Meanwhile melt butter and olive oil in large frying pan over medium
high heat. Add chicken breast, salt and pepper, and stir fry for
about 3 minutes. Add red pepper strips, turn heat down to medium, and
cook until chicken and pepper is done, stirring periodically. Add
smoked turkey or chicken strips and fresh sage*, and stir fry until
heated through. Add tortellini, lemon rind, lemon juice, and parsley.
Add more salt and pepper if needed. Stir for a minute or two to heat
and mix. Serves about 6. *If you use dried sage, add it earlier in the
process, with the chicken. The original recipe said to roast and peel
the red pepper, which I think is too much work. You can buy canned
roasted peppers which work wonderfully. If you use them, add them
later, with the smoked turkey, since they're already cooked. I like
them, but I also like plain red bell pepper. Posted to EAT-L Digest -
17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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