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Cheese Tortellini with Creamy Tomato and Spinach Sauce
Cheese Tortellini with Creamy Tomato and Spinach Sauce
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate frozen tortellini in creamy tomato-spinach sauce with white wine and basil for a quick and gourmet cheat meal on any weeknight.
Ingredients:
  • 1 (12 ounce) package frozen cheese tortellini
  • 0.33333334326744 cup sun-dried tomatoes packed in oil, drained and oil reserved
  • 2 boneless, skinless chicken breasts, cut in bite-sized pieces
  • salt and ground black pepper to taste
  • 3 cloves garlic, thinly sliced
  • 1 (10 ounce) can diced tomatoes
  • 1 cup whipping cream
  • 0.66666668653488 cup dry white wine
  • 1 cup frozen chopped spinach, thawed and drained
  • 2 tablespoons chopped fresh basil
  • 1 cup heavy whipping cream
  • 0.33333334326744 cup grated Parmesan cheese
Instructions:
  • Bring a large pot of lightly salted water to a lively boil. Add tortellini and cook until they rise to the surface and are nearly tender, about 2 minutes. Drain well.
  • Thinly slice the sun-dried tomatoes. Heat 1 tablespoon of reserved tomato oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Saute until golden, for 3 to 4 minutes. Add the garlic and stir for 30 seconds. Pour in the sun-dried tomatoes, diced tomatoes, cream, and white wine. Bring to a boil. Reduce the heat to medium-low, cover the skillet, and simmer until the chicken is just cooked through, about 3 minutes.
  • Remove the chicken to a plate. Add spinach and basil to the skillet, stir, and simmer until the sauce thickens and coats the back of a spoon, about 3 minutes. Season with salt and pepper. Add back the chicken and tortellini, cook and stir until heated through, about 2 minutes. Finish by stirring in Parmesan cheese.

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