Creamy Tuscan Chicken Tortellini

Creamy Tuscan Chicken Tortellini

An easy one-pan tortellini with chicken, sun-dried tomatoes, and spinach in a creamy parmesan sauce.

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ingredients

• 1 tablespoon olive oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 cups chicken broth (link)
• 1 cup heavy/whipping cream
• 1 pound fresh/refrigerated cheese tortellini (gluten-free for gluten-free)
• 1/2 teaspoon Italian seasoning (link) (or oregano)
• 1/3 cup sun-dried tomatoes, thinly sliced
• 1/3 cup parmigiano reggiano (parmesan cheese), grated
• 2 cups baby spinach, coarsely chopped
• 1/2 tablespoon lemon juice (optional)
• salt and pepper to taste
• 2 tablespoon fresh basil, thinly sliced

directions

1. Heat the oil in a large skillet over medium-high heat, add the chicken, and cook, about 6-10 minutes, before setting aside.
2. Add the onion and cook until tender, about 3-5 minutes.
3. Add the garlic and red pepper flakes, and cook until fragrant, about a minute.
4. Add the broth, cream, tortellini, chicken, Italian seasoning, and sun-dried tomatoes, mix, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 5 minutes, before turning off the heat.
5. Add the parmesan, mix, and let it melt into the sauce, about a minute.
6. Add the spinach, mix, and let it wilt, about 2 minutes.
7. Add the lemon juice, season with salt and pepper to taste, garnish with the basil and enjoy!

Nutrition Facts: Calories 493, Fat 36g (Saturated 18g, Trans 0.8g), Cholesterol 169mg, Sodium 677mg, Carbs 24g (Fiber 4g, Sugars 9g), Protein 40g

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