Description
A creamy and flavorful chicken tortellini dish made with sun-dried tomatoes and baby spinach, perfect for a quick weeknight dinner.
Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil (drained and sliced thin)
- 3 teaspoons garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup parmesan cheese (finely shredded)
- 2 cups baby spinach (chopped)
Instructions
- Season the bite-sized pieces of chicken with black pepper, Italian seasoning, and paprika, then set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium-low; add the butter to the same skillet. Once melted, sauté the minced garlic and sun-dried tomatoes for about 30 seconds.
- Add the chicken broth, heavy cream, Italian seasoning, black pepper, and paprika to the skillet. Whisk until the sauce bubbles, then whisk in the parmesan cheese until melted and creamy.
- Return the cooked chicken to the skillet, stir in the chopped spinach and frozen tortellini, and cook until the spinach wilts and the tortellini is heated through—about 5 minutes.
- Garnish with chopped parsley and additional parmesan cheese if desired. Serve hot.
Notes
Use fresh ingredients for the best flavor. Customize proteins and veggies to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian