Ingredients
Scale
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil (drained and sliced thin)
- 3 teaspoons garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup parmesan cheese (finely shredded)
- 2 cups baby spinach (chopped)
Instructions
- Season chicken with black pepper, Italian seasoning, and paprika. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown for about 6-8 minutes; remove from skillet.
- Lower heat and melt butter in the skillet. Sauté garlic and sun-dried tomatoes for about 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika; whisk until bubbling.
- Stir in parmesan cheese until melted.
- Add cooked chicken, spinach, and tortellini; stir occasionally until spinach wilts (about 5 minutes).
- Serve garnished with parsley and additional parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg