One Skillet Tuscan Tortellini
This lush, colorful chicken and filled pasta dish will have everyone vying for seconds.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 People
- 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.
Calories: 492kcal | Carbohydrates: 30g | Protein: 30g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 579mg | Potassium: 576mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3063IU | Vitamin C: 16mg | Calcium: 237mg | Iron: 3mg