Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.
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.
Meanwhile, prepare tortellini according to package directions.
Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.
Note: We tested with McCormick Italian Herb Seasoning Grinder.
This pasta dish is a winner for my recipe rotation. I made some slight modifications; I brushed some evo on my zucchini, in addition to the italian seasoning, I added a little garlic salt and broiled them on both sides. To make this dish even quicker, I used fully cooked, frozen, low sodium, herbed seasoned chicken breast; sun-dried tomatoe pesto, instead of basil pesto; refrigerated tortellini instead of frozen....so good!
Very good and very easy. Makes a lot - at least 5 large servings. I used leftover chicken breast from dinner the night before. The only thing I would do differently is to cook the zucchini much less. It disintegrated as I chopped it and then stirred it in which was pretty unattractive. It might be better to cut it up before cooking and then saute lightly so it will retain its shape. Will try cold for lunch.... Tried it. Excellent cold.
This dish was a huge hit in my kitchen. Preparation is a breeze and the final product delivers a beautiful, summery presentation. I substituted fresh squash from our backyard garden for the zucchini; the only recipe contradiction I faced was chicken grilling time, which exceeded the recommended by about twenty minutes. Overall a delicious dinner that I'll be cooking again soon!
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