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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Grilled Chicken-and-Veggie Tortellini

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

Southern Living AUGUST 2010

  • Yield: Makes 4 servings
  • Total:32 Minutes

Ingredients

  • 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

Preparation

1. Preheat grill to 300° to 350° (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.

Note: We tested with McCormick Italian Herb Seasoning Grinder.

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Grilled Chicken-and-Veggie Tortellini recipe

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