Tortellini With Chicken and Spinach in Light Cream Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is one of my favorite pasta recipes. And it's not too decadent, just perfectly creamy. Ingredients:
2 chicken breasts |
1 garlic clove |
1 (5 ounce) container baby spinach |
1 tablespoon olive oil |
1/2 cup heavy cream |
3/4 cup chicken broth |
1 (12 ounce) package cheese tortellini |
parmesan cheese |
Directions:
1. Boil large pot of water.
2. Cut chicken into 1 pieces. Set aside.
3. Slice 1 clove fresh garlic. Set aside.
4. Gently slice baby spinach into bite sized pieces. Set aside.
5. Heat 1 tablespoon oil in large saute pan.
6. Add garlic. Saute until just light golden.
7. Add chicken. Saute 3-4 minutes.
8. Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
9. Salt to taste at this point.
10. Add baby spinach to saute pan. Turn off heat.
11. When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
12. Drain and add to saute pan. Stir.
13. Serve into four pasta bowls.
14. Top with parmesan cheese.
15. *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.
|
|