- 2 sheets (12×18-inches each) Reynolds Wrap® Non-Stick Foil
- 2 (4 ounce) boneless, skinless chicken breast halves
- 1/2 teaspoon dried Italian seasoning
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
- 1/2 (2.25 ounce) can sliced ripe olives, drained
- Preheat grill to medium-high or oven to 450 degrees F.
- Center one chicken breast half on each sheet of Reynolds Wrap(R) 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.
- OR grill 14 to 18 minutes in covered grill.