1. Cook 16 ounces dry tortellini until done. Rinse with cold water and set aside.
2. Heat 3 Tbsp olive oil in frying pan over medium-high heat. Do not burn the oil. Place three raw thawed chicken breasts in pan and cook for 5 minutes on each side while adding salt and pepper to taste.
3. Add chicken stock to pan and cover. Cook for 10 minutes; flip chicken and cover and cook for 5 more minutes. Remove chicken and cool.
4. In a large bowl, chop 2 cups fresh broccoli. Add Tortellini and chicken chopped into thin slivers, about 1 inch long.
5. Chop up 3 large roasted peppers (from a can) into rings or strips; add to bowl.
6. In a smaller bowl add 1 cup Italian dressing, 2 Tbsp salad supreme seasoning (Schilling) and 1/2 cup grated parmesan cheese. Mix well and toss into bigger bowl. Serve immediately or chill for later. Great party salad!
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