Best Grilled Chicken And Tortellini With Roasted Red Pepper Cream Recipes

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

Creamy Rigatoni with Roasted Pepper and Grilled Chicken image

Provided by Addie Gundry

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound rigatoni
Kosher salt and freshly cracked black pepper
1 red bell pepper
1 Anaheim pepper
4 strips bacon, diced
2 teaspoons extra-virgin olive oil
1 yellow onion, small-diced
Two 28-ounce cans crushed tomatoes
1 1/2 cups heavy cream
1 pound chicken tenderloins, cooked and diced
1 cup grated Parmesan

Steps:

Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

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