Italian Chicken and Tortellini


  • ½ teaspoon dried Italian seasoning
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
  • ½ (2.25 ounce) can sliced ripe olives, drained
  • 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 2 (4 ounce) boneless, skinless chicken breast halves

1. Preheat grill to medium-high or oven to 450 degrees F. 2. Center one chicken breast half on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini. 3. Br...

View full recipe at SpringPad


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