Parmesan Garlic Chicken with Tortellini and Veggies

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 Zucchini (chopped)

1 Red onion (sliced)

1 heaping cup cherry tomatoes

1/4 cup Mild pepperoncinis (chopped)

Salt, pepper, garlic powder

19 oz bag frozen cheese tortellini

Italian dressing

Parmesan cheese

1 lb chicken breast (cut in half lengthwise)

Buffalo Wild Wings Parmesan Garlic

1 1/2 cups Italian style breadcrumbs

3/4 cup Parmesan cheese

Dried parsley

Directions

Tortellini with Veggies

For the veggies and tortellini, add all of the veggies to the griddle over medium heat and season with salt, pepper, and garlic powder. Stir and cook until the vegetables are tender or cooked how you like them.

Add the bag of frozen tortellini with a little bit of water. Cover with a large griddle dome for a few minutes, or until the tortellini are tender.

Once the tortellini and veggies are cooked, pour some Italian dressing over them and stir well. Top with Parmesan cheese.

Parmesan Garlic Chicken

Cut the chicken breasts in half lengthwise to make them thinner. Pat the chicken breasts dry with paper towels. Add them to a bowl and cover in Buffalo Wild Wings Parmesan Garlic Sauce. You just need enough sauce to coat the chicken. Stir until the chicken is well coated in sauce.

Next, in a separate bowl or container combine the breadcrumbs and parmesan cheese. Dredge the chicken in the breadcrumb mixture making sure both sides are well breaded.

Heat a griddle over medium heat. Add some oil to the griddle and carefully lay the breaded chicken in the oil. Cook until golden brown and flip to cook the other side. Cook until both sides are golden brown and the chicken reaches an internal temperature of at least 165 degrees F. Once the chicken is fully cooked, you can lay the chicken out on paper towels to drain any extra grease.

I like to top the chicken with some Parmesan cheese and dried parsley! Enjoy!