Cheese Tortellini with Creamy Tomato and Spinach Sauce recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 (12 ounce) package frozen cheese tortellini ⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved 2 boneless, skinless chicken breasts, cut in bite-sized pieces salt and ground black pepper to taste 3 cloves garlic, thinly sliced 1 (10 ounce) can diced tomatoes 1 cup whipping cream ⅔ cup dry white wine 1 cup frozen chopped spinach, thawed and drained 2 tablespoons chopped fresh basil 1 cup heavy whipping cream ⅓ cup grated Parmesan cheese
Nutrition Info
- 561.6 caloriescarbohydrate: 33.6 gcholesterol: 156.6 mgfat: 37.3 gfiber: 2.9 gprotein: 20.2 gsaturatedFat: 21.8 gservingSize: -sodium: 461.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Cheese Tortellini with Creamy Tomato and Spinach Sauce
Directions
-
Fill a large pot with lightly salted water and bring to a rolling boil, stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet, saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine, bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet, cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.