PEPPERY CHICKEN-TORTELLINI SALAD
2 whole medium chicken breasts (about 1 1/2 pounds total), skinned, boned and cut into bite-sized strips
Spicy Lime Marinade
5 1/2 ounces spinach (about 4 cups)
1 sweet red pepper, cut into bite sized strips
1 fresh hot yellow chili pepper, seeded and chopped
1-2 cans jalapeno chili peppers, seeded and chopped
8 ounces cheese-filled egg tortellini
1 tablespoon cooking oil
Marinate chicken in Spicy Lime Marinade, covered, for 30 minutes at room temperature. In a large mixing bowl toss together spinach and peppers.
Cook tortellini according to package directions. Cook until tender but still slightly firm. Drain. Keep warm.
Drain chicken, reserving the marinade. Stir-fry chicken 3 to 4 minutes or done. Add to tortellini. Add reserved marinade to skillet. Cook over high heat 1 minute. Remove from heat. Add spinach mixture to skillet; toss 1 minute or unti spinach wilts slightly. Combine spinach mixture, tortellini and chicken. Toss. Serve immediately
SPICY LIME MARINADE; in a mixing bowl combine 1/2 teaspoon finely shredded lime peel, 3 tablespoons lime juice, 2 tablespoons cooking oil, 1 teaspoon chili powder and 1/4 teaspoon salt.
Ky New Era: Nancy Byal, BH&G food editor