Tortellini with Creamy Spinach and Tomato Sauce

Ingredients 0/9

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook uncovered, stirring now and then, until they float to the top and are almost tender—this usually takes about 2 minutes. Drain them well and set aside.

Step 2

While the pasta cooks, slice the sun-dried tomatoes thinly. Heat a tablespoon of the reserved tomato oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook it in the skillet until it turns golden, about 3 to 4 minutes. Toss in the garlic and stir for about 30 seconds until fragrant.

Step 3

Add the sun-dried tomatoes, diced tomatoes, cream, and white wine to the skillet. Bring everything to a boil, then lower the heat to medium-low, cover, and let it simmer until the chicken is cooked through, around 3 minutes.

Step 4

Take the chicken out and set it aside. Stir the spinach and basil into the sauce, then turn the heat up a little and let it bubble until the sauce thickens enough to coat the back of a spoon—this should take about 3 minutes. Taste and season with salt and pepper as needed.

Step 5

Finally, add the chicken and cooked tortellini back into the skillet. Stir everything together over medium heat until it’s warmed through, about 2 minutes. Finish by mixing in the Parmesan cheese, then serve and enjoy!