This grilled chicken and veggie tortellini comes together in about 30 minutes — quick enough for a weeknight, satisfying enough for a Sunday dinner. Toss the cooked tortellini with grilled chicken, vegetables, and a light sauce, and you’ve got a full meal in one bowl. Reheat leftovers for lunch the next day.
- 4 small zucchini, cut in half lengthwise (about 1 1/4 lb)
- 2 skinned and boned chicken breasts (13 oz)
- 1 T. freshly ground Italian herb seasoning
- 1 (19 oz) package frozen cheese-filled tortellini
- 1 (7 oz) container refrigerated reduced-fat pesto
- 2 large tomatoes, seeded and chopped
- Garnish: grated Parmesan cheese
1. Preheat grill to 300°F to 350°F (medium) heat. Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.
5. Note: We tested with McCormick Italian Herb Seasoning Grinder.
