Tortellini With Roasted Eggplant & Peppers-South Beach Diet Recipe

Name: Tortellini With Roasted Eggplant & Peppers-South Beach Diet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs eggplants, diced into 1 inch chunks; 1 tablespoon olive oil, divided; 1 teaspoon Italian herb seasoning, divided; 1/2 teaspoon crushed red pepper flakes, divided; 1 teaspoon salt (low sodium blend); 1/4 lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged Italian chicken breasts chunks such as Purdue Short Cuts); 1 small onion, sliced (red onion is best); 1 red pepper, cut into 2 inch chunks; 1 (14 1/2 ounce) chopped tomatoes, undrained (Hunts fire roasted); 4 garlic cloves, minced; 2 teaspoons balsamic vinegar; 1 (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions; 1/4 cup parmesan cheese (can substitute with asiago or low fat mozzarella)

Servings: persons

1 1/2 lbs eggplants, diced into 1 inch chunks
1 tablespoon olive oil, divided
1 teaspoon Italian herb seasoning, divided
1/2 teaspoon crushed red pepper flakes, divided
1 teaspoon salt (low sodium blend)
1/4 lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged Italian chicken breasts chunks such as Purdue Short Cuts)
1 small onion, sliced (red onion is best)
1 red pepper, cut into 2 inch chunks
1 (14 1/2 ounce) chopped tomatoes, undrained (Hunts fire roasted)
4 garlic cloves, minced
2 teaspoons balsamic vinegar
1 (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions
1/4 cup parmesan cheese (can substitute with asiago or low fat mozzarella)

1
Preheat oven to 450u00b0F.
2
Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
3
Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
4
Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
5
Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
6
Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
7
Check for seasonings, adjusting to taste.
8
Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
9
Serve with a salad and multigrain rolls.
10
Manja!

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 1 1/2 lbs eggplants, diced into 1 inch chunks, 1 tablespoon olive oil, divided, 1 teaspoon Italian herb seasoning, divided, 1/2 teaspoon crushed red pepper flakes, divided, and more.

Yes, Tortellini With Roasted Eggplant & Peppers-South Beach Diet falls under the Pasta & Noodles category and is a great choice for this type of meal.

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

Tortellini With Roasted Eggplant & Peppers-South Beach Diet

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