Herb Chicken with Tortellini

  • Yield 4 servings


4 -- broiler-fryer chicken breast halves, skinned, boned and cut in 2-inch strips
1/2 cup lite sour cream
1/4 cup chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 small red pepper, cut in strips
1 package (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.