Chicken and pasta are a winning combination. Add in the fact that this dish is ready in under 20 minutes and you will be singing it’s praises!!
Makes: 6 servings
Prep: 3 mins
Cook: 15 mins
1 pkg (9 oz) refrigerated spinach tortellini
1 pkg (9 oz) refrigerated cheese tortellini
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1/8 teaspoon plus 1/2 tsp salt
1 bag (5 oz) baby spinach
1 pint grape or cherry tomatoes, halved (2 cups)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Freshly ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes (or as per package directions).
2. Meanwhile, dice chicken into 1-inch pieces. Drain tortellini, reserving 1/4 cup of the cooking water.
3. Heat oil in a large skillet over mediumhigh heat. Sprinkle chicken with 1/8 tsp of the salt. Add to skillet and brown on all sides, 5 minutes. Stir in spinach, tomatoes, heavy cream and remaining 1/2 tsp salt. Simmer 1 minute. Add tortellini and reserved pasta water, if needed; cook 2 minutes. Remove from heat and toss with Parmesan. Grind black pepper over top.
Recipe and photo credit: familycircle.com