ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken-and-Veggie Tortellini

Grilled Chicken-and-Veggie Tortellini
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total time 32 mins

Makes 4 servings

This hearty Italian entree features grilled chicken and zucchini tossed with storebought cheese tortellini, pesto, chopped tomatoes, and Italian herb seasoning. 


  • 4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
  • 2 skinned and boned chicken breasts (13 oz.)
  • 1 tablespoon 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

How to Make It

  1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

    Slicing and Chopping Tomatoes
  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.