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 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 cup parmesan cheese (finely shredded)
- 2 cups baby spinach (chopped)
- ½ teaspoon black pepper
- 1½ teaspoons Italian seasoning
- 1½ teaspoons paprika
- 2 tablespoons butter
Instructions
- Season the chicken pieces with black pepper, Italian seasoning, and paprika.
- In a large skillet over medium-high heat, heat olive oil and cook the seasoned chicken until golden brown (about 6–8 minutes). Remove from skillet.
- Reduce heat to medium-low; melt butter and sauté garlic and sun-dried tomatoes until fragrant (about 30 seconds).
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika to the skillet; whisk until bubbling.
- Gradually whisk in parmesan cheese until melted.
- Combine cooked chicken, chopped spinach, and tortellini into the skillet; stir occasionally until spinach wilts (about 5 minutes).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 4g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg