Title: Chicken-tortellini salad with basil dressing
 Categories: None
      Yield: 1 Servings
 
      2    Skinless; split chicken
           -breasts, (about 1 pound)
    1/4 c  Chicken broth or water
     12 oz Cheese-filled tortellini
      1    Jar; (4-1/2 ounces)
           -marinated artichoke hearts,
           -drained and coarsely
           -chopped
      1 sm Red onion; thinly sliced

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  White wine vinegar
    1/4 c  Packed fresh basil
      2 tb Sugar
    1/4 ts Minced garlic
           Salt and freshly ground
           -pepper to taste
    1/2 c  Olive oil; extra virgin
           -preferred
           Lettuce leaves to serve;
           -(optional)
 
  Place chicken breasts in single layer microproof pie plate with
  thickest part of chicken at outer edge of dish. Add chicken broth,
  cover, and mirocook on HIGH about 6 minutes or until chicken is no
  longer pink inside. Cool and cut into bite-size pieces. Place in a
  large bowl and set aside.
  
  Cook tortellini according to package directions. Rinse under cold
  water to stop cooking and drain. Add to chicken with artichoke hearts
  and onion. Toss gently and set aside.
  
  To make dressing, place vinegar, basil, sugar, garlic, salt, and
  pepper in food processor or blender and process until smooth. Add
  olive oil very slowly with machine running. Pour dressing over
  chicken mixture and toss gently to coat. Serve at room temperature or
  cover and refrigerate until ready to serve.
  
  To serve, line salad bowl or serving plates with lettuce and spoon
  salad into center of bowl or onto plate.