CHICKEN, CHEESE TORTELLINI & SCALLIONS

Bring a large pot of water to boil, add and boil for l5-20 minutes
or until tender:
l tbsps. salt
l tbsps. oil
2 cups frozen or dried cheese tortellini (l 9-oz. pkg. Contadina)
Meanwhile, cut into strips 3″xl/2″:
2 boneless chicken breasts (l lbs.)
In a medium frying pan, melt l/4 cup butter, add and saute until
chicken is just cooked:
l scallion with green top
chicken pieces
Remove chicken to a large bowl and stir in immediately:
l/2 cup sour cream
When tortellini is cooked, drain and chill under cold running water,
then add to the chicken with:
3/4 cup mayonnaise
2 cups celery, sliced
l tbsps. fresh parsley, chopped
l/2 tsp. salt or to taste
4 tsp. lemon juice
l bun scallions (minus l used in step 3)
l/2 tsp. basil
Refrigerate for l hour to blend flavors.
Serve salad on fresh greens. Garnish with lemon slice.
Peter Christian’s Cookbook