Grilled Chicken-and-Veggie Tortellini

Grilled Chicken-and-Veggie Tortellini
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 (7-oz.) container refrigerated reduced-fat pesto
  • 2 large tomatoes, seeded and chopped
  • 1 (7-oz.) container refrigerated reduced-fat pesto
  • 4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
  • Garnish: grated Parmesan cheese
  • 2 large tomatoes, seeded and chopped
  • 1 tablespoon freshly ground Italian herb seasoning
  • + 14 more ingredients
    • 2 skinned and boned chicken breasts (13 oz.)
    • 1 tablespoon freshly ground Italian herb seasoning
    • 1 tablespoon freshly ground Italian herb seasoning
    • 1 (7-oz.) container refrigerated reduced-fat pesto
    • 2 skinned and boned chicken breasts (13 oz.)
    • 2 skinned and boned chicken breasts (13 oz.)
    • Garnish: grated Parmesan cheese
    • 1 (19-oz.) package frozen cheese-filled tortellini
    • 4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
    • 1 (19-oz.) package frozen cheese-filled tortellini
    • 2 large tomatoes, seeded and chopped
    • Garnish: grated Parmesan cheese
    • 4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
    • 1 (19-oz.) package frozen cheese-filled tortellini

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 gr...

View full recipe at My Recipes

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