Herb Chicken with Tortellini

  • Yield: 4 servings


4-- broiler-fryer chicken breast halves, skinned, boned and cut in 2-inch strips
1/2cup lite sour cream
1/4cup chopped fresh basil
1/2teaspoon dried oregano
1/4teaspoon salt
1/8teaspoon cayenne pepper
2tablespoons olive oil
3cloves garlic, minced
1small red pepper, cut in strips
1package (9 ounce) fresh spinach tortellini, prepared according to package instructions
-- Fresh basil leaves


  1. In small bowl, mix together sour cream, basil, oregano, salt and cayenne pepper; set aside.  In frypan, place oil and heat to medium-high temperature.  Add chicken and saute about 5 minutes.  Stir in garlic and red pepper strips.  Saute, stirring, 2 minutes.  Reduce heat to low temperature.  Stir in sour cream mixture and heat thoroughly, about 2 minutes.  Place cooked tortellini on serving dish and top with chicken mixture.  Sprinkle with walnuts and garnish with fresh basil leaves.  
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