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Preparation time: 15-20 minutes Makes four servings 2 cups dry three-cheese tortellini 4 4-ounce pouches Bumble Bee Prime Fillet Garlic & Herb Chicken Breasts, do not drain 3/4 cup balsamic vinegar 1/2 cup olive oil 1/2 teaspoon cracked black pepper Dash of salt 1/2 cup diced red bell pepper 4 6-inch pita flatbreads 1 teaspoon olive oil 4 teaspoons dry grated Parmesan cheese 8 cups spring salad mix, (5- to 7-ounce bag) 4 tablespoons fresh shredded Parmesan cheese

Prepare tortellini according to package directions. Set aside. Place chicken breasts, with juices, in saucepan to heat over medium high burner. Add balsamic vinegar, olive oil, pepper, salt and red bell pepper. Heat chicken breasts approximately 3-4 minutes. Lightly coat surface of pita bread with olive oil and sprinkle both sides with dry grated Parmesan. In skillet over medium high heat, grill pita until edges are toasted and crisp, approximately 2 minutes. Remove from pan, place on plate, and set aside to use for crust. Top each crust with spring salad mix. Divide cooked tortellini to place in center and top with heated chicken breast. Pour warm vinaigrette mixture over top of chicken breast, pasta and salad. Sprinkle with fresh shredded Parmesan. Nutrition Information for one serving (426 grams): Calories 800 (360 from Fat), Fat 40 grams (Saturated 8 grams), Cholesterol 110 mg, Sodium 1340 mg, Total Carbohydrates 70 grams, Fiber 7 grams, Sugars 11 grams, Protein 41 grams.