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
- 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)
- Cook tortellini according to package instructions. Drain and set aside.
- 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.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth.
- Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add chicken and parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini.
- 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.