Sunday, June 16, 2013

Italian Chicken and Tortellini

Easy dinner and almost no clean up since you cook it in a foil packet.  Great for summer. Cook it on the grill and keep your house cool. It's also great for fall or winter. Cook it in the oven and enjoy a great one dish dinner.

2 sheets (12x18-inches each) aluminum Foil*
2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1/2 teaspoon dried Italian seasoning
1 package (9 oz.) refrigerated or frozen cheese tortellini
1 can (14 1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/2 can (from a 2 1/4 oz. can) sliced ripe olives, drained (optional)

Preheat grill to medium-high or oven to 450°F.
Center one chicken breast half on each sheet of aluminum foil that has been sprayed with non-stick cooking spray. Sprinkle each chicken breast with 1/4 teaspoon of Italian seasoning. Arrange 1/2 of the tortellini around each piece of chicken. Spoon 1/2 of tomatoes and 1/2 of olives over each serving of tortellini.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make two packets.

Bake 30 to 40 minutes on a cookie sheet in the oven OR
Grill 14 to 18 minutes in a covered grill.

*I  use 4 pieces of foil and make two layers of aluminum foil to prevent the juices from leaking out.

1 comment:

Linda Weaver Clarke said...

Yum! This blog looks so delicious. Joan, you visited my blog and are eligible for 10 free ebooks but you forgot to leave your email so the authors can get in touch with you. Please stop by and post your email in the comments. Thanks.

Linda Weaver Clarke