Chicken Pasta With Pesto
INGREDIENTS:
1 c Parsley sprigs 1/2 ts Salt
-l/3 cup grated Parmesan 1/8 ts Pepper
-cheese 4 dr Red pepper sauce
1 1/2 c Large curd creamed cottage 2 Cloves garlic, crushed
-cheese 1 pk (9 ounces) fresh
1 tb Lemon juice -cheese-filled Tortellini
1 tb Milk 1 c Cut-up cooked chicken
1/2 ts Dried basil leaves
1 c Parsley sprigs 1/2 ts Salt
-l/3 cup grated Parmesan 1/8 ts Pepper
-cheese 4 dr Red pepper sauce
1 1/2 c Large curd creamed cottage 2 Cloves garlic, crushed
-cheese 1 pk (9 ounces) fresh
1 tb Lemon juice -cheese-filled Tortellini
1 tb Milk 1 c Cut-up cooked chicken
1/2 ts Dried basil leaves
Starting with Tortellini from the refrigerated food section of your grocery store makes preparing this salad extra easy.
Place all ingredients except Tortellini and chicken in blender. Cover and blend on high speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Cook the Tortellini as directed on package; drain. Toss with green sauce and chicken.
4 servings.
Place all ingredients except Tortellini and chicken in blender. Cover and blend on high speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Cook the Tortellini as directed on package; drain. Toss with green sauce and chicken.
4 servings.