Best Grilled Chicken And Tortellini With Roasted Red Pepper Cream Recipes

TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
• Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
• Slice chicken breast into bite-size pieces.
• Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

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 SALAD

Steps:

• Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
• Drain the chicken and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked and no pink remains. Remove from grill and cut into bite-size pieces.
• While chicken is grilling, heat water and cook tortellini until tender but still firm ~ about 8 to 10 minutes. If using frozen, cook according to package directions.
• Drain. Rinse with cold water and drain thoroughly.
• In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS

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.