ONE POT CREAMY PARMESAN CHICKEN TORTELLINI

By Peggie

Ingredients

• 1 pound boneless skinless chicken breasts or tenders, cut into 1 inch pieces
• 20 ounces of refrigerated tortellini
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 1/2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• salt and pepper to taste
• 2 tablespoons chopped parsley

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a large pan over medium-high heat.
Add the chicken to the pan and season to taste with salt and pepper.
Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
Remove the chicken from the pan; cover with foil to keep warm.
Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
Stir in the chicken broth and cook 2 minutes or until slightly thickened.
Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
Stir in the cream and parmesan and cook for 1 more minute.
Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
Fold in the tomatoes. Sprinkle the parsley over the top and serve.