Chicken and Sun-Dried Tomato Saute With Spinach Tortellini

• 2 garlic cloves, crushed
• 34 cup julienne cut sun-dried tomato packed in oil, drained (reserve 3 tablespoons oil)
• 12 ounces boneless skinless chicken breast halves, cut into thirds
• 1 12 teaspoons morton lite salt, mixture divided
• 1 teaspoon fresh ground black pepper
• 2 (7 ounce) boxesuncooked spinach cheese-filled tortellini
• 12 cup finely diced shallot
• 1 lb sliced fresh mushrooms
• 12 cup dry vermouth
• freshly grated parmesan cheese (optional)

1. In small bowl, combine garlic and reserved tomato oil.
2. Brush chicken with half of oil mixture, then season with 1/2 teaspoon Morton Lite Salt Mixture and pepper.
3. Cover and refrigerate at least 1 hour to marinate.
4. In a large skillet, heat remaining garlic/oil mixture and add shallots.
5. Saute over medium heat until shallots are soft and translucent; add chicken.
6. Stir and cook until chicken is no longer pink and juices run clear.
7. Add mushrooms, sun-dried tomatoes, vermouth and remaining 1 teaspoon Morton Lite Salt Mixture.
8. Saute chicken/vegetable mixture until mushrooms are crisp-tender, about 2 to 3 minutes.
9. Prepare tortellini according to package directions; substituting Morton Lite Salt Mixture for salt.
10. Reserve 1/2 cup cooking liquid and drain.
11. Gently toss tortellini and reserved cooking liquid with chicken mixture.
12. Serve immediately with Parmesan cheese, if desired.
13. TIP:.
14. * If dry vermouth is not allowed due to dietary restrictions, substitute low-sodium chicken broth.

garlic, julienne, chicken, salt, fresh ground black pepper, tortellini, shallot, mushrooms, parmesan cheese

Taken from www.food.com/recipe/chicken-and-sun-dried-tomato-saute-with-spinach-tortellini-164280 (may not work)