Favorite Recipe

Here is a recipe that I have made many-a-time already this summer- it is just delicious! It is also fairly easy- and with lots of veggies, it is a guilt free meal as well! The key ingredient in my opinion is the Pesto...mmmm

Grilled Chicken-and-Veggie Tortellini (from Southern Living Magazine)


4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
2 skinned and boned chicken breasts (13 oz.)
1 tablespoon freshly ground Italian herb seasoning
1 (19-oz.) package frozen cheese-filled tortellini
1 (7-oz.) container refrigerated reduced-fat pesto
2 large tomatoes, seeded and chopped

Garnish: grated Parmesan cheese

Preparation

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.

3. Meanwhile, prepare tortellini according to package directions.

4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.