1 (8 ounce) package cheese-filled tortellini
1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces)
1/3 cup dry white wine or 1/3 cup chicken broth
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of salad greens (spinach, leaf lettuce, romaine)
1 small red or green bell pepper, cut into 1/2-inch pieces
Cook tortellini as directed on package; drain. Rinse with cold water; drain.
(Recipe Continues Below)
Mix tortellini and chicken in large bowl.
Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours.
Toss tortellini mixture with salad greens and bell pepper just before serving.
(Recipe Continues Below)
Serves 4 with 6 WW points per serving.
