1 (8 ounce) package cheese-filled tortellini
1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces)
1/3 cup dry white wine or 1/3 cup chicken broth
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of salad greens (spinach, leaf lettuce, romaine)
1 small red or green bell pepper, cut into 1/2-inch pieces

Cook tortellini as directed on package; drain. Rinse with cold water; drain.

Mix tortellini and chicken in large bowl.

Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours.

Toss tortellini mixture with salad greens and bell pepper just before serving.

Serves 4 with 6 WW points per serving.