Happy Easter to all of you! Have had such a grand time today staying home and cooking and setting the table for tomorrow. This week has passed so quickly. Thursday, spent most of the day at the hospital while one of my sweetest and dearest friends was having surgery. There were about 10 of us there that day, visiting, praying for Cora and just thinking about how blessed we are to have Christian friends who will be at our sides during not only the good times, but also the bad. We enjoyed planning a weekend trip, when Cora feels better, talked “cooking” and kids and grandkids and passed around cupcakes (yes, I couldn’t stand the thought of going and sitting without taking cupcakes). We began to look through magazines and found this one. You can tell by the ingredients and preparation that not only will it be easy, but sounds delishish. So am passing it on.. I plan on making it this week, as it will be another busy week and this recipe is very quick and easy.
9-10 oz cheese tortellini (makes about 4 cups cooked)
1 1/2 cups diced, cooked chicken (yes, another chance to use the rotisserie chicken you buy in the deli)
1/2 cup chopped finely red onion
3 tables italitan seasoning
1 cup Hidden Valley Randy Buttermilk Dressing
1/3 cup shredded parmesan
Cook pasta according to package directions. Drain, rinse and cool. Prepare other ingredients and toss all together. FOr best results, chill before serving.
Chocolate Castles 