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.

Ingredients:
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)

Directions:
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.

Cook:
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.