Week 49, Recipe 4: Grilled Chicken and Pesto Cheese Tortellini

NOTES

• Modified from Southern Living
• Frozen cheese tortellini makes this a quick prep recipe.

INGREDIENTS

• 1 large or 2 medium zucchini, cut in half lengthwise (about 1 1/4 lb.)
• 2 boneless chicken breasts (if breasts are thick or thick on one end and thin on the other, place on a cutting board and top with plastic wrap. Use a kitchen mallet to lightly pound out to an even thickness).
• 1 tablespoon Italian herb seasoning or use a combination of herbs from your garden - oregano, basil, thyme, and garlic (either dried or minced)
• 1 (19-oz.) package frozen cheese-filled tortellini
• 1/4 - 1/3 c. pesto
• 2 large tomatoes, seeded and chopped
• Grated Parmesan cheese for topping

DIRECTIONS

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini 4-6 minutes on each side or until tender. I prefer to grill my veggies on a grill pan made to sit on the grill so they don't burn but you can grill them directly on your grates, just watch so they don't overcook.
3. Grill chicken 6-8 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Chop chicken and zucchini in large bite-size. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Sprinkle with Parmesan if desired.