Chicken and Tortellini

By J. Gagliardi

Ingredients

• 1 pkg (9 oz) refrigerated spinach tortellini
• 1 pkg (9 oz) refrigerated cheese tortellini
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/8 teaspoon plus 1/2 tsp salt
• 1 bag (5 oz) baby spinach
• 1 pint grape or cherry tomatoes, halved (2 cups)
• 1/3 cup heavy cream
• 2 tablespoons grated Parmesan
• Freshly ground black pepper

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes (or as per package directions).
Meanwhile, dice chicken into 1-inch pieces. Drain tortellini, reserving 1/4 cup of the cooking water.
Heat oil in a large skillet over mediumhigh heat. Sprinkle chicken with 1/8 tsp of the salt. Add to skillet and brown on all sides, 5 minutes. Stir in spinach, tomatoes, heavy cream and remaining 1/2 tsp salt. Simmer 1 minute. Add tortellini and reserved pasta water, if needed; cook 2 minutes. Remove from heat and toss with Parmesan. Grind black pepper over top.