I’m going to be honest, we don’t eat as many vegetables as we should. We eat too much pasta, and not enough greens. This Cream Chicken Tomato Spinach Tortellini is the perfect way to get those servings of vegetables in a delicious pasta dish.
The Townhouse of Awesomeness (known as Casa de Impresionante on Facebook) has a beautiful kitchen with twice the counter space that I had before. Let’s be honest, mobile homes are not known for their spacious high functioning kitchens. And the one we moved out of was no exception. Having an open spacious kitchen means room to cook and I have been cooking a lot more since the move.
As I said before, we are not big vegetable eaters here. I mean we could be, I just hate canned vegetables. So if I can find a way to prepare vegetables, or better yet, incorporate them into a family favorite dish, I consider it a win. Creamy Chicken Tomato Spinach Tortellini is super easy to make. I loved this dish, even though I am not a huge fan of tomatoes or spinach. It’s super colorful and tastes as good as it looks!!! This will definitely be added to our dinner rotation.
Creamy Chicken Tomato Spinach Tortellini
- 3 chicken breasts cut into 1" pieces
- 1/2 package Tortellini of your choice (10 ounces)
- 2 tablespoons butter
- 1/2 small onion, diced
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 can (14.5 oz) diced tomatoes with juice
- 5 oz fresh baby spinach
- 3 tablespoons fresh basil chopped
- 3/4 cup Parmesan cheese
- salt and pepper to taste
- Cook tortellini according to package directions. Drain
- In large saucepan, melt butter and cook chicken until completely cooked on outside
- Add onion and garlic. Cook until onion is translucent.
- Add flour and stir constantly for 1 minute
- Slowly add in milk and heavy cream. Stir until sauce begins to simmer
- Add tomatoes, spinach and basil.
- Cook until sauce thickens and spinach wilts.
- Add parmesan cheese and stir until melted.
- Carefully add cooked tortellini and fold into sauce until well coated.
- Season with salt and pepper.
- Garnish with additional Parmesan cheese and red pepper flakes if desired.
I used cheese tortellini when I made this, but you could absolutely use spinach, or even meat filled tortellini. The choice is yours, or even a combination of all three. You could even eliminate the chicken and use a full package of tortellini and make it vegetarian.
In the past I would have seen spinach in the ingredients and passed on this. I am glad I gave it a try, even though I am not a huge fan of tomatoes or spinach. Sam and Zoe both love spinach, so they were excited to try this and both loved it!