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Parmesan Garlic Chicken with Tortellini and Veggies made on the griddle! INGREDIENTS 2 Zucchini, chopped 1 Red onion, sliced 1 heaping cup cherry tomatoes Pepperoncinis, chopped Salt, pepper, garlic powder 19 oz bag frozen cheese tortellini Italian dressing Parmesan cheese 1 lb chicken breast Buffalo Wild Wings Parmesan Garlic 1 1/2 cups Italian style breadcrumbs 3/4 cup Parmesan cheese Dried parsley INSTRUCTIONS For the veggies and tortellini, add all of the veggies to the griddle and season with salt, pepper, and garlic powder. Stir and cook until the vegetables are cooked. 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. 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. 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! *The pepperoncinis made the tortellini and veggies spicy! Use banana peppers instead, or completely omit them if you don’t want any spice! #griddlerecipes #parmesangarlic #chicken #EasyRecipes #dinner

Parmesan Garlic Chicken with Tortellini and Veggies made on the griddle! INGREDIENTS 2 Zucchini, chopped 1 Red onion, sliced 1 heaping cup cherry tomatoes Pepperoncinis, chopped Salt, pepper, garlic powder 19 oz bag frozen cheese tortellini Italian dressing Parmesan cheese 1 lb chicken breast Buffalo Wild Wings Parmesan Garlic 1 1/2 cups Italian style breadcrumbs 3/4 cup Parmesan cheese Dried parsley INSTRUCTIONS For the veggies and tortellini, add all of the veggies to the griddle and season with salt, pepper, and garlic powder. Stir and cook until the vegetables are cooked. 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. 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. 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! *The pepperoncinis made the tortellini and veggies spicy! Use banana peppers instead, or completely omit them if you don’t want any spice! #griddlerecipes #parmesangarlic #chicken #EasyRecipes #dinner

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