Chicken Tortellini Bake With Banana Cake Bon Bons

READY IN: 55mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package three-cheese tortellini
  • 1
    (24 ounce) jar vodka pasta sauce
  • 12
    cup sweet pepper, bruschetta topping (or roasted red peppers)
  • 2
    large eggs, beaten (or 1/2 cup egg substitute)
  • 1
    (6 ounce) package refrigerated Italian cheese, bread crumb mix
  • 1
    lb chicken breast tenders
  • 1
    cup shredded mozzarella cheese
  • 14
    cup fresh basil, coarsely chopped
  • Banana Cake Bon Bons
  • 10
    ounces lb cake, thawed (1/2 of a 20 oz cake)
  • nonstick aluminum foil
  • 1
    large banana
  • 2
    cups vanilla pudding
  • 2
    (7 ounce) containers dipping chocolate
  • decorating candy sprinkles (optional)
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DIRECTIONS

  • Chicken Tortellini Bake:
  • Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
  • Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F.
  • Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.
  • Nutritional Information: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%.
  • Banana Cake Bon Bons:
  • Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw.
  • Line baking sheet with foil. (Be sure pan will fit in your freezer.).
  • Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.
  • Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.
  • Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.).
  • Nutritional Information: CALORIES (per 1/12 recipe) 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.
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