Chicken Tortellini Salad with Roasted Vegetables & Sun-Dried Tomato Vinaigrette

INGREDIENTS

Sun-Dried Tomato & Basil Vinaigrette (page 86) 3 cups whole medium mushrooms 2 cups cubed zucchini 2 cups cubed eggplant 3/4 cup red onion wedges (about 1 medium) Nonstick olive oil cooking spray 1‑1/2 (9-ounce) packages reduced-fat cheese tortellini 6 cups leaf lettuce and arugula 1 pound deli chicken breast, cut into 1-1/2 inch pieces

PREPARATION:

1. Preheat oven to 425°F. Prepare Sun-Dried Tomato & Basil Vinaigrette.
2. Place mushrooms, zucchini, eggplant and onion in 15X10-inch jelly-roll pan. Spray vegetables generously with cooking spray; toss to coat. Bake 20 to 25 minutes or until vegetables are browned. Lightly spray with cooking spray; cool to room temperature.
3. Meanwhile, cook tortellini according to package directions; drain. Cool to room temperature.
4. Combine vegetables, tortellini, lettuce mixture and chicken in large bowl. Drizzle with vinaigrette; toss to coat.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe (with 2 tablespoons vinaigrette) Sodium 219 mg Protein 16 g Fiber 3 g Carbohydrate 24 g Cholesterol 31 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 27 % Calories 210 DIETARY EXCHANGE: Meat 1-1/2 Vegetable 2 Starch 1 Fat 1/2