Portion Size: 1 ½ cups; ½ cup chicken and dressing mixture, 1 cup pasta and vegetables 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ pounds boneless, skinless chicken	Cooked and sliced into strips. Cook until internal temperature reaches 165°F.
2 pounds cheese filled tortellini
1 green bell pepper	Washed, trimmed and thinly sliced.
1 red bell pepper	Washed, trimmed  and thinly sliced.
1 red onion	Washed, peeled and diced.
½ cup sliced black olives
½ cup reduced fat feta cheese
2 tablespoons oil
3 teaspoons grated lemon zest
1/3 cup lemon juice
1 teaspoon sugar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta in a large pot of boiling water according to directions on pasta.  Drain and cool under cool water.  Refrigerate until chilled.
2	Prepare dressing in small bowl by whisking together the oil, lemon zest, lemon juice, and sugar.
3	In a large bowl combine pasta, peppers, onion, olives and chicken.  Add dressing and feta cheese.  Toss and serve chilled.