Tortellini and Chicken Salad Recipe                    

8 ounces cheese-filled tortellini
2 boneless, skinless chicken breasts, cooked and chopped
1/2 red and 1/2 yellow bell pepper, seeded and coarsely chopped
1/3 cup dry white wine
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dried tarragon leaves
1 teaspoon sugar
Salt and pepper to taste
4 cups chopped dark green lettuce (romaine, red leaf, etc.)

Cook tortellini as directed, drain and rinse. Combine tortellini, chicken and bell pepper in a large bowl and mix. Combine remaining ingredients (except lettuce) and shake well to mix. Add dressing to chicken and tortellini and marinate in the refrigerator for 2 hours. Toss tortellini and chicken mixture with lettuce and serve.

Makes 4 Servings
Serving Size: 2 1/2 cups