Cheese Tortellini with Creamy Tomato and Spinach Sauce
Description
Cook frozen tortellini in a creamy tomato-spinach sauce elevated with white wine and basil for a quick cheat-gourmet dinner you can make on any weeknight.
Ingredients
•
1 (12 ounce) package frozen cheese tortellini
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1/3 cup sun-dried tomatoes packed in oil, drained and oil reserved
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2 boneless, skinless chicken breasts, cut in bite-sized pieces
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salt and ground black pepper to taste
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3 cloves garlic, thinly sliced
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1 (10 ounce) can diced tomatoes
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1 cup whipping cream
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2/3 cup dry white wine
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1 cup frozen chopped spinach, thawed and drained
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2 tablespoons chopped fresh basil
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1 cup heavy whipping cream
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1/3 cup grated Parmesan cheese
Directions
1
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
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
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.