Chicken Tortellini Bake With Banana Cake Bon Bons

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• 1 (9 ounce) package three-cheese tortellini
• 1 (24 ounce) jar vodka pasta sauce
• 1/2 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
• 1/4 cup fresh basil, coarsely chopped
• 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)

Recipe

• 1 chicken tortellini bake:.
• 2 preheat oven to 375°f toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.
• 3 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.
• 4 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.
• 5 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%.
• 6 banana cake bon bons:.
• 7 remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. let stand 10 minutes to thaw.
• 8 line baking sheet with foil. (be sure pan will fit in your freezer.).
• 9 mash banana in medium bowl; crumble pound cake and add to banana. stir in pudding, blending until consistency of soft dough.
• 10 roll cake mixture into 1-inch balls (or form with a portion scoop). place on baking sheet; freeze 10-15 minutes to harden balls.
• 11 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.).
• 12 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%.