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Style: Roseville Granite Bay Rocklin

In the Pantry

09/23/2009 07:26AM ● By Wendy Sipple

Tortellini with Lemon Chicken and Sun Dried Tomatoes

by Marsha Warner
This is a recipe my neighbor Kathy and I made often years ago. It is easy and will please even picky eaters.

  • 1 lb. chicken breasts, boneless, skinless, and cubed
  • 1 lb. cheese tortellini
  • 1 lemon, sliced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup sun dried tomatoes, drained
  • 2 tbsp. olive oil
  • 2-3 garlic cloves, crushed
  • Salt and pepper to taste
  • Basil
  • Parmesan cheese

Bring water to boil for tortellini. Heat a sauté pan on the stove and add oil. Salt and pepper chicken and brown, 10-15 minutes. Add garlic and sun dried tomatoes; cook for 2 minutes. Add wine, let reduce for 2 minutes. Add chicken broth, lemon slices, and reduce heat to low; simmer for 5 minutes. Cook tortellini according to package. To serve, add cooked tortellini to chicken and sauce. Garnish with Parmesan cheese and basil.

Lee & Paula McGowan
Lee & Paula McGowan

Teriyaki Drumettes

by Paula McGowan

  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cube butter
  • 1 tsp. dry mustard
  • 3/4 cup water
  • 3-4 lbs. chicken drummettes

To prepare:
Preheat oven to 250 degrees. In a saucepan, heat the first 5 ingredients to mix together. Rinse drummettes and marinate in sauce for at least a few hours. Pour off and discard one-half of the marinade. Place in 9 x 13-inch baking dish and bake for 3 hours, stirring occasionally.

If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to for inclusion in an upcoming issue!

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