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Recipe submitted by Carolyn Popwell, Lacy, WA

Herb Chicken with Tortellini

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 garlic cloves, minced
1 small red pepper, cut in strips
1/3 cup chopped toasted walnuts
1 package (9 ounces) 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.
2. In frypan, place oil and heat to medium-high temperature. Add chicken and saute about 5 minutes.
3. Stir in garlic and red pepper strips. Saute, stirring, 2 minutes.
4. Reduce heat to low temperature. Stir in sour cream mixture and heat thoroughly, about 2 minutes.
5. Place cooked tortellini on serving dish and top with chicken mixture. Sprinkle with walnuts and garnish with fresh basil leaves.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.