1 (8 ounce) package cheese-filled tortellini
2 boneless, skinless chicken breasts, boiled, cooled and cut into small pieces
1/3 cup dry white wine
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-sized pieces dark green lettuce (romaine, red leaf, etc)
1 small red or yellow bell pepper cut into 1/2 inch pieces

Cook tortellini as directed, drain and rinse. Mix tortellini and chicken in a large bowl. Combine remaining ingredients (except lettuce and bell pepper) in a container and shake well to mix. Add dressing to chicken and tortellini and allow to marinate for 2 hours in the refrigerator. Toss tortellini and chicken mixture with lettuce and bell pepper and serve.

Makes 4 Servings
Serving Size: approx. 1 1/2 cups