Cheese Tortellini in a Creamy Spinach and Tomato Sauce

Ingredients

• 1 (12 ounce) package frozen cheese tortellini
• 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
• 1 cup frozen chopped spinach, thawed and drained
• 2 tablespoons chopped fresh basil
• 1 cup heavy whipping cream

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook, stirring occasionally, until they float to the top and the pasta is just tender—about 2 minutes. Drain well and set aside.

Step 2

While the pasta cooks, slice the sun-dried tomatoes thinly. Heat a tablespoon of the reserved tomato oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté it in the skillet until it’s golden brown, around 3 to 4 minutes. Add the garlic and cook for about 30 seconds until fragrant.

Step 3

Pour in the sun-dried tomatoes, diced tomatoes, cream, and white wine. Bring everything to a boil, then lower the heat to medium-low, cover, and let it simmer for about 3 minutes, or until the chicken is cooked through.

Step 4

Take the chicken out of the skillet and set it aside. Add the spinach and basil to the sauce, stirring until the spinach wilts. Turn the heat up a bit and let the sauce bubble until it thickens enough to coat the back of a spoon, about 3 minutes. Taste and season with salt and pepper.

Step 5

Finally, add the chicken and cooked tortellini back into the skillet. Warm everything together over medium heat for a couple of minutes, then stir in the Parmesan cheese until it’s melted and the sauce is nice and creamy. Serve right away and enjoy!