Recipe By : Gourmet 4./86
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Pasta
Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Cheese Tortellini
1 1/2 Cups Pesto
3 Cups Cooked Chicken -- cut in pieces
1/3 Cup Minced Fresh Parsley
1/3 Cup Snipped Chives
1 Small Onion -- sliced thin
8 Ounces Plain Yogurt
1/4 Cup Olive Oil -- if needed
Pesto
4 Cups Coarsely Chopped Fresh Basil
1 Cup Pine Nuts
1/2 Cup Olive Oil
1 Cup Freshly Grated Parmesan Cheese
1/2 Stick Unsalted Butter,Softened -- cut in bits
2 Cloves Garlic -- crushed
To make the pesto: Puree all the ingredients for pesto in workbowl of
food processor or in a blender,working in batches. Transfer to a small
bowl and place a piece of plastic wrap directly on surface to
prevent discoloring. (Pesto may be made in advance and kept
covered and chilled. Will keep about 2 weeks).
Cook the tortellini in a kettle of boiling,salted water until al dente.
Drain well and refresh under cold water. In a large bowl toss together the
tortellini and pesto. Cover and refrigerate for at
least 4 hours (or overnight).
Add the remaining ingredients,except oil. Combine well and add
oil only if salad seems dry. Season with salt & pepper to taste.
