Bruschetta Chicken Over Tortellini


Bring 4 quarts unsalted water to a boil. Add the tortellini, bring the pot back to a boil, and cook, according to the package directions until just tender, about 5 minutes. When the pasta is tender, drain.

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.

Servings: 4
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! :-)

Additional Comments:
Betsy - Very good! Couldn't be easier!! I made it last week and I'm making it again this week too.

Luann - This has become a family favorite (at least 2-3 times a month)! It is a great leftover for work, especially if you don’t have a microwave to heat it up (as wonderful cold as it is hot)!

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