Tortellini With Roasted Eggplant & Peppers-South Beach Diet

"Another of our South Beach favorites, healthy and oh so delicioso! Inspired by a recipe we saw on the South Beach Diet website. Fresh whole wheat tortellini can be found in many higher end grocery stores but you can easily substitute with 8 oz whole wheat penne rigate which is readily available in most grocery stores these days. Other ingredients are easily adapted to your individual tastes as well. Manja!"
 
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Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

  • 1 12 lbs eggplants, diced into 1 inch chunks
  • 1 tablespoon olive oil, divided
  • 1 teaspoon Italian herb seasoning, divided
  • 12 teaspoon crushed red pepper flakes, divided
  • 1 teaspoon salt (low sodium blend)
  • 14 lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged Italian chicken breasts chunks such as Purdue Short Cuts)
  • 1 small onion, sliced (red onion is best)
  • 1 red pepper, cut into 2 inch chunks
  • 1 (14 1/2 ounce) chopped tomatoes, undrained (Hunts fire roasted)
  • 4 garlic cloves, minced
  • 2 teaspoons balsamic vinegar
  • 1 (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions
  • 14 cup parmesan cheese (can substitute with asiago or low fat mozzarella)
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directions

  • Preheat oven to 450°F.
  • Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
  • Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
  • Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
  • Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
  • Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
  • Check for seasonings, adjusting to taste.
  • Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
  • Serve with a salad and multigrain rolls.
  • Manja!

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Reviews

  1. I made this with ground chicken instead of the breasts. I was FANTASTIC!!! I was a little hesitant to try it since it was a south beach recipe but am so glad I did. It was super and the dh loved it as well. Thanks for a great recipe.
     
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Tweaks

  1. I made this with ground chicken instead of the breasts. I was FANTASTIC!!! I was a little hesitant to try it since it was a south beach recipe but am so glad I did. It was super and the dh loved it as well. Thanks for a great recipe.
     

RECIPE SUBMITTED BY

Elementary reading teacher who loves to cook. Good food, good friends and good conversation are my passions.
 
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