Tortelloni & Chicken Salad

• 5 tablespoons of Bertolli Extra Virgin Olive Oil
• 1 lb. of chicken breasts, diced
• 1 medium onion, diced
• 4 cloves of fresh garlic, diced
• 1 large red bell pepper, seeded and diced
• 1 large green bell pepper, seeded and diced
• 1/2 pint of cherry tomatoes, each tomato halved
• 2 8-ounce bags of Barilla Tortelloni any flavor
• 1 16-ounce bottle of Italian dressing
• 1 cup shredded mozzarella cheese
• Italian herbs, sea salt and cracked black pepper to taste

1. Cook Tortelloni al dente according to directions on package. Remove from heat, drain and rinse quickly with cold water to stop cooking process. Toss lightly with 2 tablespoons of the Bertolli Extra Virgin Olive Oil. Refrigerate.
2. In a large saute pan, heat remaining 3 tablespoons of the Bertolli Extra Virgin Olive Oil over medium heat. Add diced chicken and saute for about five minutes. Add onion, peppers and garlic and saute all ingredients together until chicken is thoroughly cooked through. Remove from heat and refrigerate with the Tortelloni for about 1 hour.
3. After approximately 1 hour, combine all ingredients in large bowl and season to taste. Stir in halved cherry tomatoes, shredded mozzarella and bottle of Italian dressing. Combine all ingredients thoroughly, cover well and return to regfrigerator until ready to serve.
4. Serve chilled.

olive oil, chicken breasts, onion, garlic, red bell pepper, green bell pepper, tomatoes, italian dressing, mozzarella cheese, italian herbs

Taken from www.epicurious.com/recipes/member/views/tortelloni-chicken-salad-1200327 (may not work)