Food and Recipes Recipes Grilled Chicken-and-Veggie Tortellini Be the first to rate & review! This hearty Italian entree features grilled chicken and zucchini tossed with store-bought cheese tortellini, pesto, chopped tomatoes, and Italian herb seasoning. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 15, 2018 Print Rate It Share Share Tweet Pin Email Total Time: 32 mins Yield: 4 servings Ingredients 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 Directions Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning. 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. Meanwhile, prepare tortellini according to package directions. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired. Note: We tested with McCormick Italian Herb Seasoning Grinder. Beth Dreiling Hontzas Rate it Print