Grilled Chicken and Tortellini with Roasted Red Pepper Cream

Grilled Chicken and Tortellini with Roasted Red Pepper Cream

Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream – a delicious meal made using Green Giant Select® frozen broccoli.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
(9-oz.) pkg. refrigerated cheese-filled tortellini
2
cups Green Giant Select® 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
  1. Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
  2. Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
  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.
  4. Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Instead of the blender, use a food processor with the metal blade to puree roasted red peppers; combine them with the Alfredo sauce.
This recipe is easily doubled; use a shallow 2 or 3-quart baking dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 14g,),
  • Cholesterol 115mg;
  • Sodium 990mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 25g;
Percent Daily Value*:
    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.