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Grilled Chicken and Tortellini with Roasted Red Pepper Cream

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Betty Crocker Kitchens
Updated Oct 19, 2016
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Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream – a delicious meal made using frozen broccoli.

Grilled Chicken and Tortellini with Roasted Red Pepper Cream

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
  • Step 
    2
    Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
  • Step 
    3
    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.
  • Step 
    4
    Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

Nutrition

490 Calories
23g Total Fat
25g Protein
46g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
14g
70%
Cholesterol
115mg
38%
Sodium
990mg
41%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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