CHICKEN AND TORTELLINI SALAD

I always feel like I need to be organizing my cupboards, but especially before we expect company.  While cleaning out the pantry recently, in anticipation of Mum coming to stay, I found a package of mushroom tortellini - one of the random items my husband tends to pick up when he does the grocery shopping. The misfit packet of pasta became the basis of this fresh, tasty dinner, and my shelves were a little less cluttered.

CHICKEN AND TORTELLINI SALAD

1 package of tortellini
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon worcestershire sauce
2 cups chopped cooked chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh parsley
salt and pepper to taste

Prepare tortellini according to package directions.
Process olive oil, parmesan cheese, lemon juice, garlic and worcestershire sauce. Toss olive oil mixture with tortellini, chicken, peas, green onions and parsley, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/‎

BEANS AND GREENS WITH CORNBREAD CROUTONS and TORTELLINI SOUP

I wanted to use the last of a pile of greens we had, and came across these delicious recipes.
A dear friend made the tortellini soup for me a while back and I have been looking forward to making it for my family. My husband and children all loved the wonderful combination of cheesy pasta and chicken in the rich, flavorful broth, with most of us enjoying a second helping.

BEANS AND GREENS WITH CORNBREAD CROUTONS

purchased or prepared cornbread
3 tablespoons olive oil
1 onion, chopped
3 tablespoons white balsamic vinegar
1 (15 ounce) can cannellini or great northern beans
1 pound of collard and spinach greens, sliced
parmesan cheese

Heat oven to 400F.
Cut cornbread into 1 inch cubes, place on a baking pan, heat for 10 minutes, or until crisp and golden.
Remove from oven.
In a skillet, heat 1 tablespoon of the oil, cook onion for 4 to 5 minutes, until tender. Stir in 2 tablespoons of the vinegar. Add beans and greens, cook until beans are heated through and greens are wilted.
Season to taste with salt and pepper, drizzle with remaining vinegar. To serve, top with croutons and cheese.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

TORTELLINI SOUP

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
1 (15 ounce) can of chopped tomatoes
6 to 8 cups of chicken broth
3 chicken breasts, cut into cubes
1/2 cup pesto
1 package of cheese tortellini
1 pound of spinach or swiss chard, rinsed and sliced

Heat olive oil over medium heat. Add onion and sauté for 10 minutes. Add tomato and garlic and sauté for 10 minutes. Add broth, bring to a boil. Add chicken, reduce heat to medium and add pesto and tortellini and simmer for 5 minutes. Add greens and simmer for 5 minutes.
Season to taste with salt and pepper.
Enjoy!