Cheese Tortellini with Creamy Tomato and Spinach Sauce
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Ingredients for - Cheese Tortellini with Creamy Tomato and Spinach Sauce

1. Frozen cheese tortellini - 1 (12 ounce) package
2. Sun-dried tomatoes packed in oil, drained and oil reserved - ⅓ cup
3. Boneless, skinless chicken breasts, cut in bite-sized pieces - 2
4. Salt and ground black pepper to taste - 2
5. Garlic, thinly sliced - 3 cloves
6. Diced tomatoes - 1 (10 ounce) can
7. Whipping cream - 1 cup
8. Dry white wine - ⅔ cup
9. Frozen chopped spinach, thawed and drained - 1 cup
10. Chopped fresh basil - 2 tablespoons
11. Heavy whipping cream - 1 cup
12. Grated Parmesan cheese - ⅓ cup

How to cook deliciously - Cheese Tortellini with Creamy Tomato and Spinach Sauce

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.

2. Stage

Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.

3. Stage

Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.