Monday, November 4, 2013

Creamy Chicken Tomato Spinach Tortellini

Creamy Chicken Tomato Spinach Tortellini
This dish is one of my daughters favorites and it is great served with a leafy green salad and some warm garlic bread sticks.  It's quick and easy to throw together from things I usually have in my fridge and pantry!

Creamy Chicken Tomato Spinach Tortellini
2 large chicken breast cooked and diced
1 pkg frozen cheese tortellini
1 small onion chopped
1 clove garlic minced (or equivalent from a jar)
1 14 oz. can diced tomatoes seasoned with onion, garlic, oregano  
4 oz. cream cheese (1/2 of 8 oz. block)
1/4 cup milk (I used fat free half and half because I had it on hand)
Large handful of fresh baby spinach
1 Tbs. Italian Seasoning (I used a Rustic Italian Seasoning from Costco)
Salt & pepper
a pinch of red pepper flakes (if you like things a little spicy
Parmesan cheese for top

Directions:
Cook 2 large chicken breast and dice into bite size pieces, set aside.  In large pan cook frozen tortellini according to package directions.  While tortellini is cooking, in same pan as you cooked the chicken, saute onion in a small amount of olive oil, when almost translucent, add garlic and stir for about a minute then in add 1 can diced tomatoes, salt, pepper, red pepper flakes and Italian seasoning and let simmer for about 5 minutes this is your sauce base.  Stir in cream cheese until melted, then add 1/4 cup of milk or cream to thin a bit. Add Chicken and and a large handful of fresh baby spinach and stir together with sauce so chicken warms and spinach wilts.  Pour drained tortellini into large bowl and pour finished sauce over pasta.  Sprinkle top with fresh grated Parmesan cheese.  

*Quick Tips - If you don't have tortellini you could you use any type of pasta noodles and if you don't have time to make the sauce you could substitute a jar of Vodka Sauce from the grocery store and just add chicken, seasonings and spinach!



Cook your chicken breasts in pan or... I chose to cook extra tonight for my chicken Alfredo pizza's I am making this weekend!  I drizzled them with olive oil and seasoned with salt pepper and some Montreal chicken seasoning


I Baked them in a 375 degree oven for about 20 min. or until
 they are no longer pink and juices run clear

  
Let breasts rest a few minutes then slice or dice in chunks... whatever you like
I separated mine so that I had some for my pizza's tomorrow!


And I shared some extra with Lucy and Harley... it made them very happy!


Dice 1 small  onion


Cook tortellini according to package directions


Cook onions in a drizzle of olive oil over med/hi heat
when translucent, add garlic and stir for about 1 minute


Add 1 can of Italian style diced tomatoes and let simmer for 5 minutes


Stir in seasoning, salt & pepper, red pepper flakes and cream cheese


Add chicken and fresh spinach and incorporate into sauce, 


Heat through until chicken is warm and spinach has wilted


Drain tortellini


Place tortellini in large bowl


Pour sauce over tortellini in the  bowl and toss gently to coat,
 sauce will thicken slightly as it cools.
Sprinkle with grated Parmesan cheese and serve!

This recipe makes about 6 servings and it is easy to double for a crowd!