Light Griddle Dinner - This TUSCAN CHICKEN TORTELLINI is a NEW Favorite Griddle RECIPE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Inject the chicken breasts with marinade using an injection needle, focusing on the thicker parts.

Squeeze 3/4 of a lemon over the chicken to add brightness and freshness.

Add a little bit of mayonnaise to the chicken for creaminess and fatness.

Trim the chicken breasts to ensure even cooking, cutting off any tips or excess fat.

Let the injected chicken marinate for about 4 hours.

Heat the griddle to roughly 350°F for larger chicken breasts; adjust to 400-425°F for thinner ones.

Season one side of the chicken with salt, pepper, garlic, and butter, then place it on the griddle.

Season the other side of the chicken after placing it down on the griddle.

Cook the chicken until done, checking for doneness as different pieces may cook at different rates.

Clean the griddle as you go to prevent burning.

On the other side of the griddle, add a little oil and sauté the shallots and zucchini until about 30% cooked.

Add the tricolored tomatoes to the sautéing vegetables and let them cook down a bit.

Add the sun-dried tomatoes and artichokes to the sautéing mixture.

Turn off the griddle and prepare to add the tortellini.

Add the 5 cheese tortellini to the griddle to heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens