Tortellini With Chicken and Spinach in Light Cream Sauce
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
4 pasta bowls
- Serves:
- 4
ingredients
- 2 chicken breasts
- 1 garlic clove
- 1 (5 ounce) container Baby Spinach
- 1 tablespoon olive oil
- 1⁄2 cup heavy cream
- 3⁄4 cup chicken broth
- 1 (12 ounce) package cheese tortellini
- parmesan cheese
directions
- Boil large pot of water.
- Cut chicken into 1" pieces. Set aside.
- Slice 1 clove fresh garlic. Set aside.
- Gently slice baby spinach into bite sized pieces. Set aside.
- Heat 1 tablespoon oil in large saute pan.
- Add garlic. Saute until just light golden.
- Add chicken. Saute 3-4 minutes.
- Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
- Salt to taste at this point.
- Add baby spinach to saute pan. Turn off heat.
- When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
- Drain and add to saute pan. Stir.
- Serve into four pasta bowls.
- Top with parmesan cheese.
- *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.
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