Cheese Filled Spinach Tortellini With Chicken and Mushrooms
Ready In: 35 mins
Serves: 2-4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces sliced mushrooms
- 2 large shallots, thinly sliced
- 1 lb boneless skinless chicken breast
- 1 (12 ounce) package of fresh spinach and cheese tortellini
- 2 (1 1/3ounce) packages Knorr parma rosa sauce mix
- 2 tablespoons butter
- 2 cups skim milk
- 1⁄2 cup fat-free half-and-half
- parmesan cheese, to sprinkle over finished dish
Directions
- In a large saucepan, heat 4 quarts of water to boil.
- In a frying pan, heat olive oil and butter over medium heat. Saute shallots and mushrooms for 5 minutes and then add chicken breasts to brown. Cook 15-20 minutes, depending on thickness of chicken breasts.
- While chicken cooks, empty packets of Parma Rosa Sauce mix or Garlic Herb Sauce mix into a small saucepan and whisk in 2 cups of skim milk and 1/2 c of fat free half-n-half. Add 2 T butter. Bring to boil, stirring often, and then reduce heat.
- When chicken is nearly cooked through, place tortellini into boiling water and cook for 7-9 minutes.
- To serve, drain tortellini and place into a pasta serving bowl. Slice chicken breasts on the diagonal and place chicken and the mushroom/shallot mixture over the tortellini. Ladle sauce over the top and sprinkle with freshly grated parmesan.
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