Spinach, Chicken and Pepper Tortellini with Lime

From Better Homes and Gardens magazine in the ’80s. An easy and delicious dinner salad with a kick. – Terry

Ingredients

• 2 whole medium chicken breasts (1½ lb), boneless, skinless, cut into bite-size strips
• 5½ oz spinach (about 4 cups)
• 1 sweet red pepper, cut into bite-size strips
• 1 fresh hot yellow chili pepper, seeded and chopped
• 1 to 2 canned jalapeño chili peppers, seeded and chopped
• 8 oz. cheese-filled egg tortellini
• 1 tablespoon cooking oil
  
  Spicy Lime Marinade
• ½ teaspoon finely shredded lime peel
• 3 tablespoon lime juice
• 2 tablespoon cooking oil
• 1 teaspoon chili powder
• ¼ teaspoon salt

Instructions

1. In a medium bowl, combine Spicy Lime Marinade ingredients.
2. Add chicken to the marinade, cover and let sit at room temperature for 30 minutes.
3. Cook tortellini according to package directions. Cook until tender but still slightly al dente. Place drained tortellini into a large bowl and keep warm.
4. Drain chicken, reserving marinade.
5. In skillet, heat oil over high heat. Stir fry chicken 3 to 4 minutes or until done. Add to tortellini.
6. Add reserved marinade to skillet. Cook over high heat 1 minute. Remove from heat.
7. Add spinach and peppers to skillet; toss 1 minute or until spinach slightly wilts.
8. Add spinach mixture, tortellini, and chicken; toss. Serve immediately.

Serves 4.