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Gigi's Chicken Tortellini Salad with Pesto 

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Oil and Vinegar
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Gigi’s Chicken Tortellini Salad with Pesto

Two 4-ounce boned, skinned chicken breast halves,
cut into 1/2-inch cubes
Flour
Salt and freshly ground pepper
Olive oil
1/2 cup minced shallots
1/2 cup thinly sliced scallions
2 cloves garlic, minced
1 cup dry white wine
1/4 cup lemon juice
9 ounces cooked fresh cheese tortellini
1/2 cup yellow bell pepper strips
1/2 cup red bell pepper strips
1/8 teaspoon salt
Pesto (recipe follows)
Radicchio, or Bibb lettuce leaves for serving

Season the flour (about 2 tablespoons or less should do nicely) with salt
and pepper. Toss chicken breast pieces with flour and brown them in a tablespoon or so of olive oil in a large skillet or sauté pan, about 3 minutes. Remove the chicken from skillet and set aside. To the skillet or sauté pan, add the shallots, scallions and garlic. Sauté 2 minutes. Add the wine and lemon juice and bring to a boil. Return chicken to skillet. Reduce the heat and simmer, uncovered, 10 minutes, or until most of the liquid evaporates.
Combine the cooked cheese tortellini, chicken mixture, bell pepper strips,
salt and Pesto in a large bowl. Toss well. Cover and chill 1 hour. Serve on radicchio- or lettuce-lined platter.  Serves 6.

Pesto:

2 cups packed fresh basil leaves
1/2 cup fresh Italian parsley leaves
4 garlic cloves
Grated zest of 1 large lemon
3/4 cup freshly grated Parmesan cheese
1/2 cup olive oil

In food processor combine basil, parsley and garlic. Blend to a fine paste, scraping down side of bowl as necessary. Add lemon zest and Parmesan and blend well. With machine running pour oil through feed tube in slow, steady stream and mix well. Season with salt and pepper to taste. Transfer to jar,
cover surface with film of olive oil 1/8 inch thick. Seal and refrigerate.
 

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