Tortellini with Lemon Chicken and Sun Dried Tomatoes

by Marsha Warner
This is a recipe my neighbor Kathy and I made often years ago. It is easy and will please even picky eaters.

• 1 lb. chicken breasts, boneless, skinless, and cubed
• 1 lb. cheese tortellini
• 1 lemon, sliced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup sun dried tomatoes, drained
• 2 tbsp. olive oil
• 2-3 garlic cloves, crushed
• Salt and pepper to taste
• Basil
• Parmesan cheese

Bring water to boil for tortellini. Heat a sauté pan on the stove and add oil. Salt and pepper chicken and brown, 10-15 minutes. Add garlic and sun dried tomatoes; cook for 2 minutes. Add wine, let reduce for 2 minutes. Add chicken broth, lemon slices, and reduce heat to low; simmer for 5 minutes. Cook tortellini according to package. To serve, add cooked tortellini to chicken and sauce. Garnish with Parmesan cheese and basil.

Lee & Paula McGowan

Teriyaki Drumettes

by Paula McGowan

• 1 cup soy sauce
• 1 cup brown sugar
• 1 cube butter
• 1 tsp. dry mustard
• 3/4 cup water
• 3-4 lbs. chicken drummettes

To prepare:
Preheat oven to 250 degrees. In a saucepan, heat the first 5 ingredients to mix together. Rinse drummettes and marinate in sauce for at least a few hours. Pour off and discard one-half of the marinade. Place in 9 x 13-inch baking dish and bake for 3 hours, stirring occasionally.

If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to [email protected] for inclusion in an upcoming issue!