Ingredients
Scale
- 19 oz frozen cheese tortellini
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ cup sun-dried tomatoes (drained and sliced)
- 3 teaspoons garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 cup parmesan cheese (finely shredded)
- 2 cups baby spinach (chopped)
Instructions
- Season the chicken with black pepper, Italian seasoning, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken until golden brown (about 6-8 minutes) and remove from the skillet.
- Lower heat to medium-low; melt butter and sauté garlic and sun-dried tomatoes for about 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika to the pan. Whisk continuously until bubbling; then whisk in parmesan cheese until melted.
- Stir in cooked chicken, chopped spinach, and tortellini. Simmer for about 5 minutes until spinach wilts.
- Serve warm garnished with parsley and extra parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 640
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg