Grilled Chicken And Tortellini With Roasted Red Pepper Cream Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
• Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
• Slice chicken breast into bite-size pieces.
• Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

Steps:

• Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
• Drain the chicken and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked and no pink remains. Remove from grill and cut into bite-size pieces.
• While chicken is grilling, heat water and cook tortellini until tender but still firm ~ about 8 to 10 minutes. If using frozen, cook according to package directions.
• Drain. Rinse with cold water and drain thoroughly.
• In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.

Steps:

• Heat greased grill to medium heat.
• Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
• Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
• Serve chicken topped with peppers.