Chicken Tortellini Salad

1½ cups ditali pasta, cooked and drained

12 ounces cheese or mushroom tortellini, cooked and drained

4-6 boneless chicken breasts

1 tablespoon butter

1 can (about 12 ounces) extra large, whole black olives, sliced

4-6 scallions, chopped

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon coarsely ground black pepper

1 teaspoon salt

1 bottle (16 ounces) red wine vinaigrette

1 bottle (16 ounces) balsamic vinaigrette dressing

1 cup parmesan, shredded

½ cup fontinella cheese, shredded

½ cup sharp cheddar, shredded

In large bowl combine ditali and tortellini.

Season chicken on both sides with salt and pepper. Melt butter in skillet, add chicken and saute on medium heat until done, about 4 to 5 minutes per side. Cool chicken and cut into ½-inch pieces.

Add chicken to pasta with olives. Stir in onion powder, celery seed, basil, pepper and salt. Add red wine and balsamic vinaigrettes and gently toss; fold in cheeses. Cover and chill 6-8 hours.

Serves eight.

Cook's note: Serve with Pinot Grigio.

Nutrition values per serving: 510 calories, 29 g fat (11g saturated), 29 g carbohydrates, 2 g fiber, 30 g protein, 90 mg cholesterol, 1,350 mg sodium.