Chicken Tortellini Bake with Banana Cake Bon Bons


Thaw cake; prepare pasta recipe and begin to bake (10 minutes)

Prepare bon bons through step 2; place in freezer (20 minutes)

Complete pasta recipe and bon bons; serve (20 minutes)


Chicken Tortellini Bake


1 (9-oz) package three-cheese tortellini

1 (24-oz) 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-oz) package refrigerated Italian cheese bread crumb mix

1 lb chicken breast tenders

1 cup shredded mozzarella cheese

1/4 cup fresh basil, coarsely chopped


1. Preheat oven to 375°F. Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish.

2. 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 25 minutes.

3. Top pasta with cheese; bake 5 more minutes or until chicken is 165°F and cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve.

Banana Cake Bon Bons


1/2 of a (20-oz) pound cake, thawed

Nonstick aluminum foil

1 large banana

2 (3.25-oz) cups vanilla pudding

2 (7-oz) containers dipping chocolate

Decorating sprinkles (optional)


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.)


1. Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough.

2. Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls.

3. 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.)


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment