Creamy Tuscan Chicken Tortellini
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4
An easy one-pan tortellini with chicken, sun-dried tomatoes, and spinach all in a creamy parmesan sauce.
ingredients
- 1 tablespoon olive oil
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1/2 teaspoon Italian seasoning (or oregano)
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 pound fresh/refrigerated tortellini (gluten-free for gluten-free)
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1/3 cup parmigiano reggiano (parmesan cheese), grated
- 2 cups spinach, coarsely chopped
- 1/2 tablespoon lemon juice (optional)
- salt and pepper to taste
- 2 tablespoon fresh basil, thinly sliced
directions
- Heat the oil in a large skillet over medium-high heat, add the chicken, seasoned with the Italian seasoning, and cook, about 6-10 minutes, before setting aside.
- Add the onion and cook until tender, about 3-5 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, cream, tortellini, chicken, and sun-dried tomatoes, mix, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 5 minutes.
- Add the parmesan, mix, and let it melt into the sauce, about a minute.
- Add the spinach, mix, and let it wilt, about 2 minutes.
- Add the lemon juice, season with salt and pepper to taste, garnish with the basil and enjoy!
Option: Use 1 pound gnocchi (gluten-free for gluten-free).
Option: Use 8 ounce pasta (gluten-free for gluten-free).
Option: Add 4 ounces of cream cheese.
Option: Add artichokes!