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A skillet filled with creamy tuscan chicken tortellini, spinach, and sun-dried tomatoes

Creamy Tuscan Chicken with Spinach Tortellini

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 785
Ingredients Method

Ingredients
  

  • 1 lb boneless , skinless chicken breasts, sliced into 1-inch strips
  • 19 oz refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1/2 cup sun -dried tomatoes in oil, drained and chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Method
 

  1. Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and set aside.
  2. Season chicken strips with salt and black pepper.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, approximately 5-7 minutes. Remove chicken from skillet and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  5. Whisk in heavy cream and chicken broth. Bring to a gentle simmer.
  6. Stir in Parmesan cheese and red pepper flakes. Continue simmering for 3-5 minutes until the sauce begins to thicken.
  7. Add fresh baby spinach to the sauce and stir until wilted.
  8. Return the cooked chicken and drained tortellini to the skillet.
  9. Toss all ingredients together until thoroughly coated in the cream sauce. Heat for an additional 1-2 minutes until warmed through.
  10. Serve immediately, garnished with extra Parmesan cheese if desired.