Grilled Chicken And Tortellini With Roasted Red Pepper Cream Recipes

GRILLED CHICKEN AND TORTELLINI WITH ROASTED RED PEPPER CREAM

Grilled Chicken and Tortellini with Roasted Red Pepper Cream image

Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream - a delicious meal made using frozen broccoli.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
2 cups frozen 100% broccoli florets, large pieces cut up
1/3 cup drained roasted red bell peppers (from a jar)
1 (10-oz.) container refrigerated Alfredo sauce
1 (6-oz.) pkg. refrigerated grilled chicken breast strips
2 tablespoons diced roasted red bell peppers (from a jar)
2 tablespoons butter, melted
1/4 cup Progresso™ Italian Style Bread Crumbs

Steps:

Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
Add Alfredo sauce mixture, chicken and 2 tablespoons roasted peppers to tortellini and broccoli in saucepan; mix well. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon into ungreased shallow 1 to 1 1/2-quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

Nutrition Facts : Calories 490, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 3 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS

Grilled Chicken Breast with Roasted Red Peppers image

Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 servings

Number Of Ingredients 3

Ingredients

2 small boneless skinless chicken breasts (1/2 lb.)
1 red pepper, cut lengthwise in half, seeded
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

Steps:

Heat greased grill to medium heat.
Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
Serve chicken topped with peppers.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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