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Bruschetta Chicken Over Tortellini

All you have to do is dice and saute 1 pound of chicken with a little garlic and stir in the bruschetta topping. Spoon the hearty sauce over ravioli or tortellini, and dinner is served.

The possibilities are vast with this dish. Almost every week we see a new bruschetta flavor: tomato and capers, artichoke hearts and sun-dried tomato, black olive and Tuscan tomato.

Package sizes vary from brand to brand, but only by a few ounces. Each container (10 to 12 ounces at most) serves four. A ready-made appetizer that morphs into dinner? Now that's a desperate solution.

Bruschetta Chicken Over Tortellini

4 servings

• 1-pound bag frozen cheese tortellini
• 1 teaspoon olive oil
• 1 pound boneless, skinless chicken-breast halves, defrosted if frozen
• 1 teaspoon minced bottled garlic or 1 clove fresh garlic, minced
• 1 container (10 to 12 ounces) prepared bruschetta topping (see note)

Bring 4 quarts of unsalted water to a boil. Add the tortellini, bring the pot back to a boil, and cook according to the package directions until just tender, about 5 minutes. When the pasta is tender, drain well.

Meanwhile, heat the oil in a 10-inch or larger skillet over medium-high heat. Cut the chicken into small bite-sized pieces and add them to the skillet as you cut. Add the garlic and stir and cook for 5 to 7 minutes, until the chicken is cooked through and no longer pink on the inside.

Add the bruschetta topping and stir to mix well. Cook for another 30 seconds to 1 minute to heat thoroughly. Remove from the heat.

When pasta is cooked, serve the chicken mixture over the hot drained pasta.

Note: For testing purposes, we used a store-brand jarred bruschetta topping found in the prepared-pasta aisle. Any brand can be used.

Start to finish: under 20 minutes

Per serving: 561 calories (28 percent from fat), 17 g fat (5 g saturated), 113 mg cholesterol, 40 g protein, 56 g carbohydrates, 2 g dietary fiber, 616 mg sodium.

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