Ingredients

• 1 (9-oz) package three-cheese tortellini
• 1 (26-oz) jar vodka pasta sauce
• 1 (4-oz) jar diced pimientos, drained
• 2 large eggs, beaten (or ½ cup egg substitute)
• 1 cup Italian-style bread crumbs
• 1 lb chicken breast tenders
• 1 cup shredded mozzarella cheese
• ¼ cup fresh basil, coarsely chopped

Steps

1. Preheat oven to 375°F. Toss pasta with vodka sauce and diced pimientos; place in 9-inch square baking dish.
2. Place eggs in shallow bowl; place bread crumbs in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumbs; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30–35 minutes and until chicken is 165°F.
3. 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.

Ingredients

• ½ 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)

Prep

• 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.)

Steps

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 if desired and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.)