Creamy Chicken Tortellini (Print Version)
# Ingredients:
01 -
1 pound chopped chicken breast, cut into small chunks.
02 -
1 teaspoon smoked paprika.
03 -
1/2 teaspoon coarse salt.
04 -
1/2 teaspoon ground black pepper.
05 -
1 1/2 teaspoons Italian herbs.
06 -
2 tablespoons flour for coating.
07 -
2 tablespoons olive oil, split.
08 -
1 tablespoon butter for cooking.
09 -
1 minced shallot.
10 -
4 garlic cloves, finely chopped.
11 -
1/4 teaspoon crushed red chili flakes.
12 -
1/4 cup chopped sun-dried tomatoes in oil.
13 -
1/4 cup concentrated tomato paste.
14 -
2 cups chicken stock.
15 -
1 pound cheesy tortellini.
16 -
1 cup heavy cream.
17 -
3 cups chopped spinach leaves.
18 -
1/2 cup parmesan cheese, freshly shredded.
# Instructions:
01 -
Mix the chicken chunks with flour and seasonings until covered evenly.
02 -
Heat butter and a bit of oil and brown the chicken chunks until done. Set aside.
03 -
In the same pan, sauté garlic, shallots, and chopped tomatoes in olive oil. Add red pepper, tomato paste, and broth.
04 -
Add tortellini to the sauce, cover, and simmer for 3–4 minutes. Stir midway.
05 -
Return chicken to the pan, mix in spinach, cream, and parmesan till everything's blended.
# Notes:
01 -
Takes less than 30 minutes from start to finish.
02 -
Add a splash of water when reheating leftovers.
03 -
Feel free to use less tortellini if needed.