One Skillet Tuscan Tortellini
This filled pasta recipe is colorful with spinach and tomatoes, and lush with a nice pour of cream.Katie Workman
Do you forget about tortellini? I do and really, what a shame. Even if all you do is boil up some tortellini right from the package, fresh or dried, and add a jar of prepared sauce you have a decent meal. A dusting of Parmesan cheese on top, and it’s almost decadent. And there are some good very good tortellinis out there, dried and fresh.
As for the dried option, like any dried pasta, you can keep dried tortellini in the pantry, which is very very helpful. For months and months! And on those night that you feel too tired or unmotivated or disillusioned with life (no, let’s not be disillusioned with life, that’s silly) to make dinner, there they are. And they cook up in minutes.
One Skillet Tuscan Tortellini: This filled pasta recipe is colorful with spinach and tomatoes, and lush with a nice pour of cream.
Tuscan Pasta Dish
And if you want to go a little deeper, and add a few more ingredients you can make yourself a little pasta feast that feels fairly like a Tuscan vacation. Or at least a Tuscan dinner. I try to find a reason to say the word “Tuscan” with some regularity, which always cheers me right up. My sister’s Instagram handle is the @tuscanartichoke, which pretty much tells you everything you need to know about her, at least for starters.
This recipe is colorful with spinach and tomatoes, and lush with a nice pour of cream. If you wanted to use 1 cup broth and ½ cup cream (inverting the proposed proportions) you could do that for a slightly lighter sauce. Also, if you want to make a vegetarian version of this, use vegetable broth, make sure the tortellini have no meat, and skip the cubed chicken.
Other Delicious Pasta Recipes:
- Pasta with Edamame, Mint and Basil Pesto
- Chicken and Mushroom Marsala Rotelle
- Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
- Linguine with Lemon, Feta, and Basil
- Beef and Three Cheese Noodle Casserole
- 2 tablespoons olive oil divided
- 1 pound chicken boneless skinless chicken breasts cubed
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon minced garlic
- 6 plum tomatoes seeded and diced
- 1 12-ounce package dried tortellini
- ½ cup less-sodium chicken broth
- 1 cup heavy cream
- 4 cups coarsely chopped baby spinach
- ½ cup Parmesan cheese plus more for serving
- Bring a large pot of salted water to a boil.
- Heat 1 tablespoon oil in a large (at least 12-inch) skillet over medium high heat. Add the chicken, season with salt and pepper, and cook until the cubes are golden brown on the outside, but not quite cooked through, about 4 minutes. Remove the chicken with a slotted spoon to a plate.
- Add the remaining tablespoon of oil to the pan and heat over medium heat. Add the garlic and saute for 1 minute, until just golden brown. Add the tomatoes, season with salt and pepper, and stir for about 2 minutes, until they start to soften. Add the broth and cream, turn the heat to medium high, and bring to a simmer. Add the chicken and simmer for 2 minutes until cooked through.
- Meanwhile cook tortellini according to package directions, taking them out 1 minute ahead of fully tender. Stir the almost-cooked tortellini, spinach, and ½ cup Parmesan into the sauce, and stir until the spinach is wilted and incorporated into the sauce, about 1 minute.
- Serve hot, with additional Parmesan passed on the side.