Italian Chicken & Tortellini

By sassy47

Ingredients

• 2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
• 1/2 tsp dried italian seasoning
• 1 package (9 oz.) refrigerated cheese tortellini
• 1 can (14 1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
• 1/2 can (from a 2 1/4 oz. can) sliced ripe olives, drained

Details

Servings 2

Preparation

Step 1

Preheat oven to 450°F.
Center one chicken breast half on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 20 to 25 minutes on a cookie sheet in oven