How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Chicken-And-Veggie Tortellini?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Grilled Chicken-And-Veggie Tortellini suitable as pasta & noodles?

Yes, Grilled Chicken-And-Veggie Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Grilled Chicken-And-Veggie Tortellini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken-And-Veggie Tortellini Recipe

Name: Grilled Chicken-And-Veggie Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Grilled Chicken-And-Veggie Tortellini – a delicious recipe with zucchini, chicken breasts, freshly ground Italian herb seasoning, frozen cheese, pesto, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
202 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

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