Creamy chicken, tomato & spinach tortellini

Greg and I are delighted to be able to serve our customers and community with premium local meat we couldn't help but think - wouldn't it be nice to summer in the Italian countryside?  

Don't worry we aren't planning a vacation any time soon, but that doesn't mean we can't have a little Italy here at home! We are excited to share a NEW recipe we thought you would ALL want in your weekly dinner rotation any time of the year. It is ITALIAN, DELICIOUS & EASY - just 30 minutes! For the recipe you can use any left over chicken or BBQ up some chicken breasts like we did! We will admit we are a little heavy handed on the garlic and spinach! 

Bon Appétit! Or should we say - Buon Appetito!

Creamy Chicken Tomato & Spinach Tortellini

Ingredients

• 1lb chicken cooked and cubed or shredded
• 20 ounces refrigerator cheese tortellini
• 2 Tablespoons butter , salted or unsalted
• 3 1/2 - 4 Tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 15 ounce can petite diced tomatoes*
• 2 1/2 cups baby spinach leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon dried oregano leaves
• Salt and freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• Crushed red pepper flakes, for serving (optional)

Instructions

1. Cook tortellini according to package instructions. Drain and set aside.
2. In a large saucepan over medium heat, add butter and cook until melted. Whisk in four. Add garlic and and onion powder and cook, stirring, for 30 seconds. 
3. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. 
4. Cook, stirring constantly, until mixture begins to simmer. 
5. Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired. 
6. Add chicken and parmesan cheese and stir until melted.
7. Remove from heat. Stir in cooked tortellini. 
8. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.

*Want to use fresh tomatoes, instead of canned? Substitute 1 1/2 cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.