My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 13, 2011

Chicken-and-Tortellini Salad

With the temperatures hitting almost 90 degrees every day who wants to spend a lot of time in the kitchen. This is perfect for an appetizer also.

If you have non-pea eaters in your house as I do, substitute lightly steamed chopped asparagus for the peas. I have also used chopped steamed shrimp in place of the chicken. This is wonderful served with fresh homemade French bread.

Chicken-and-Tortellini Salad
Makes 12 appetizer or 6 entrees
print recipe

2 (9-ounce) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
2 cups chopped cooked chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat-leaf parsley
Salt and pepper to taste.

Prepare tortellini according to package directions.

Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.


  1. this is so good yum, i love this

  2. I made this last night, substituted basil for parsley just because my basil is growing like crazy. Delicious!


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