Tuscan Chicken Tortellini Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Pasta
Serves: 4-6 servings
Ingredients
  • 1.5 pounds of boneless chicken breasts
  • 3 T. butter
  • 1½ t. minced garlic
  • ¼ t. red pepper flakes
  • 2 c. chicken broth( I use Better than Bouillon Roasted Chicken Base.)
  • 1 c. heavy cream
  • ½ c. sun-dried tomatoes, julienned, in olive oil w/herbs~chopped
  • ½ c. Parmigianno-Reggiano Cheese, grated
  • ¼ t. dried thyme
  • ¼ t. dried basil
  • ¼ t. dried oregano
  • 2 c. fresh baby spinach or kale, stems removed, roughly chopped
  • 8 oz. dried tortellini
Instructions
  1. Salt and pepper chicken breasts after patting them dry.
  2. Prep other ingredients so they will be ready to add without hesitation once the process is started.
  3. Melt 2 tablespoons of butter in skillet and cook chicken on medium-low heat until golden brown, 2-3 minutes per side. Remove from pan and shred when cooled.
  4. Melt the remaining 1 tablespoon of butter in the skillet; whisk in the red pepper flakes and pressed garlic until aromatic, 30 seconds.
  5. Add chardonnay to deglaze the pan, scrapping the bottom of any brown bits of flavor.
  6. Add in the chicken broth, cream, tomatoes, cheese and herbs. Stir until it starts a low boil. Reduce the heat and add in the dried tortellini; stir frequently so the pasta doesn't stick to the pan for about 10 minutes.
  7. Add the shredded chicken and chopped spinach. Stir gently as spinach begins to wilt, about 4 minutes.
  8. Serve it up!
  9. Refrigerate any leftovers.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/tuscan-chicken-tortellini-skillet/