Blackstone Chicken Bacon Ranch Tortellini is an easy and kid friendly recipe for the griddle, a complete dinner all on the flat top grill!
PREPARATION TIME:
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings 4
Calories 588 kcal
Ingredients
8 to 10 slices bacon
1 20 ounce bag frozen cheese tortellini thawed but not cooked
cooking oil of choice
1 pound boneless, skinless chicken breasts cut into 1 inch pieces
1 onion diced
kosher salt, pepper, crushed red pepper flakes
8 ounces chopped, fresh spinach
5 to 6 cloves garlic minced
16 ounce bottle ranch dressing
1 cup shredded mozzarella cheese
1/2 tablespoon Old Bay seasoning (or seasoning blend of choice)
Instructions
Preheat the griddle to medium heat. Add the slices of bacon and cook a few minutes per side. Remove the bacon, scrape away excess bacon grease, set the bacon aside and once cooled break into crumbles.
Add the thawed tortellini to the griddle, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
Cook the tortellini 2 to 3 minutes total, flip them around halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
Add some cooking oil to the tortellini and to an empty space on the griddle. Put the chicken and onion over the oil and season with kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, flipping both the tortellini and chicken/ onions a few times with hibachi spatulas.
Add the spinach and garlic, combine and cook everything together on the griddle for 3 to 4 minutes.
Add the ranch dressing, mozzarella cheese, Old Bay seasoning, and bacon crumbles. Combine with hibachi spatulas. Taste for seasoning and add more kosher salt, pepper, and/or Old Bay seasoning if needed.
Note: I scooped the dish into the foil pan that I used for the tortellini. Let cool for a few minutes so the sauce thickens up.
