Though I love it and have missed it terribly, don’t get me wrong, I’m already feeling the faster pace of summer when I accidentally deleted the gorgeous photos of the grilled chicken as well as the stunningly beautiful pan of freshly roasted veggies that had just come out of the oven – – from my camera. Oops!!! *sigh!*
But I hope the above finished photo at least gives you a vague idea of how wonderful this dish truly is! I was so upset. Dangit. But that’s what happens when the aroma of fresh veggies roasting in the oven is wafting through the house, and even the neighbor comments over the fence of how good that chicken smells , and your tummy hasn’t stopped growling for hours!
I was so bummed when I realized what I did, that my heart just wasn’t in it when it came to taking a “plate shot”! This is my hubby’s actual supper plate “as is”. He was thrilled with it….so I suppose, then am I. 😉
I think even with my mistake, though, that it still came out looking almost as good as it tasted – – I hope! I haven’t made this in about 5-6 years, and now I’m asking myself why not?! So many of my favorite things are all in there at once, that it’s a royal TREAT of a meal!
Don’t prejudge! This really isn’t as bad fat and calorie-wise as you might instantly presume! 😉
One small jar of regular alfredo sauce is used and equals only 110 calories per serving. And that’s the regular kind. They make low-fat kinds, too.
The grilled chicken and roasted veggies are of course healthy, and that just leaves the cheese-filled tortellinis! Keep in mind small portions and you’re fine. The above plate has only a half of a grilled chicken breast on it and the tomatoes are tiny little grape tomatoes, to put things into perspective serving size-wise! 😉
I don’t understand “carb snubbers”. They are trying to scream and preach “healthy”, yet we NEED carbs because they’re the foods that create the fuel that we need for energy! Without energy, we become stagnant and sluggish. Just like a car out of gas!
Try planning your main meal for lunch or “linner”, never eat late in the evening, and stick to a light breakfast, I say! (Though it might sound crazy, my favorite dish for breakfast is salad!) Especially with added fruits! SO refreshing year round, but especially in the summertime when fresh fruits and vegetables are abundant and begging to be enjoyed!
Pay no attention to clocks and old dictated menus from centuries ago! We don’t wash our clothes in rivers on washboards anymore, and so we certainly don’t have to eat certain foods at certain times of day, either. It’s just plain silly to me. 😉
So, yes. I am defending this favorite dish of mine because we only do live once. And I plan on living out what I have left with enjoyment and appreciation for what all life has to offer.
Skydiving and bungee jumping are NOT on my must-do-to-validate-my-life “fun list”, but the foods that I enjoy certainly are. 😉 And I hope I live long enough to try as many as I possibly can.
So, although I always try to include low-fat and low-cal exchanges and as many veggie variations as I can possibly think of to help everyone, if you’re looking for a health guru, you’ve come to the wrong place. I use butter. Every day. I LOVE butter. I love chocolate. I deep-fry, bake up a storm, and love mashed potatoes and gravy. 😉 Eating in moderation is the key. And not cutting out important elements that our bodies need is common sense. Not only physically, but physiologically as well.
Anyways, this is one of our favorite dishes that we enjoy as a treat with fresh, oven-roasted veggies including Vidalia onions, sweet Green Bell Peppers, and garden-fresh Grape Tomatoes, plus Ripe Olives, Artichoke Hearts, fresh Basil Pesto, lean Grilled Chicken and cheese-filled Regular and Spinach Tortellini!
And I’m not ashamed one single bit to admit it! 😉 😀
So if you, too, enjoy a delicious meal that’s “semi-healthy”, you’ve come to the right place. 😉
PESTO-ALFREDO CHEESE TORTELLINI with GRILLED CHICKEN & ROASTED VEGGIES
6 servings
For Chicken and Marinade:
3 large boneless skinless chicken breasts trimmed of fat, 2 1/2 – 3 lbs.
1/4 cup vinegar & oil-style Italian salad dressing
1/8 cup EVOO
salt and coarse ground black pepper to taste
For Oven-Roasted Veggies:
1 green bell pepper, diced or julienned
1 (10 oz.) container grape tomatoes, sliced in half lengthwise
1 Vidalia or Red Onion, sliced into 3/4″ wide wedges keeping the wedges intact by slicing through root end
Butter-Flavored Crisco No-Stick Spray
salt and coarse ground black pepper to taste
Rest of Ingredients:
1 (1 lb. 4 oz.) container of cheese-filled regular and spinach tortellini
1 (15 oz.) jar alfredo sauce, we like Bertolli’s or Barilla’s
1/3 cup basil pesto, homemade or store-bought
1 can medium-sized ripe (black) olives, drained and sliced in half lengthwise
1 (6 oz.) jar artichoke hearts, drained and coarse chopped
1 tsp. finely minced garlic
fresh parmesan cheese shavings
fresh basil, finely sliced
DIRECTIONS:
Place chicken breasts into ziploc baggie and add Italian salad dressing and EVOO. Squish around to coat and place into fridge to marinate for at least one hour to overnight. *The longer you marinate, the better the flavor.
Preheat oven to 400 degrees. Place cut veggies (bell peppers, tomatoes cut-side up, and onion wedges) onto sprayed and foil-lined baking sheet. Spray tops and sprinkle with salt and pepper to taste. Pop into oven and roast for 30 minutes. When done, remove and set aside.
While veggies are roasting, heat grill to high heat, turn heat down to medium-high, oil grates with a little vegetable oil, and place chicken breasts onto grill. Close lid and grill for 10-15 minutes depending on size. Turn, close lid, and continue grilling until done, another 10-15 minutes. Remove to a platter and cover to keep warm.
In pot, bring water to a boil and cook tortellinis until al dente. Drain.
In large deep frying pan over medium-low heat, add alfredo and pesto sauces and heat until warmed. Fold in tortellinis, artichoke hearts, black olives, 1 tsp. garlic, and roasted veggies. Warm through and place onto serving plates.
Slice chicken at an angle and add slices to plates. Garnish with shaved parmesan cheese and fresh basil. (Whole to slice with meal or already thinly sliced.)
Serve with garlic bread if desired.
