Meanwhile, heat the oil in a 10-inch or larger skillet over medium-high heat. Cut the chicken into bite-size pieces and add them to the skillet as you cut. Add the garlic and stir and cook for 5-7 minutes, until the chicken is cooked through and no longer pink on the inside.
Add the bruschetta topping and stir to mix well. Cook for another 30-60 seconds to heat thoroughly. Remove from the heat.
When pasta is cooked, serve the chicken mixture over the hot drained pasta.
Time to Prepare: 20 minutes
Nutritional Information: Per serving: 561 calories (percent of calories from fat, 28); 40g protein; 56g carbohydrates; 2g fiber; 17g fat (5g saturated); 113mg cholesterol; 616mg sodium
Submitted By: Kyle
Original Source: Atlanta Journal-Constition Food & Drink section
SO easy and SO good! This will be a staple in our house this summer! I used 2 packages of fresh tortellini because I perfer the taste to the frozen. I tossed it all together with parmesan cheese. The next night we had the leftovers cold--I don't know which way I like it better! :-)
Luann - This has become a family favorite (at least 2-3 times a month)! It is a great leftover for work, especially if you dont have a microwave to heat it up (as wonderful cold as it is hot)!