Grilled Chicken-And-Veggie Tortellini

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Southern Living


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4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)

2 skinned and boned chicken breasts (13 oz.)

1 tablespoon freshly ground Italian herb seasoning

1 (19-oz.) package frozen cheese-filled tortellini

1 (7-oz.) container refrigerated reduced-fat pesto

2 large tomatoes, seeded and chopped

Garnish: grated Parmesan cheese

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