Pesto Tortellini Chicken Salad Recipe
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup frozen peas
- 5 cups torn romaine
- 1-1/2 cups shredded carrots
- 2 cups cubed cooked chicken breast
- 1/2 cup julienned sweet red pepper
- 1/2 cup fat-free mayonnaise
- 1 jar (3 ounces) prepared pesto
- 1/4 cup buttermilk
- 2 tablespoons minced fresh parsley
- 1. Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water.
- 2. In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled. Yield: 6 servings.
1-1/2 cups equals 337 calories, 13 g fat (4 g saturated fat), 62 mg cholesterol, 525 mg sodium, 32 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.