Tuscan Chicken with Tortellini
User Reviews
4.6
Tuscan Chicken with Tortellini
Description
This Tuscan Chicken with Tortellini recipe starts by cooking tortellini until al dente and setting it aside. Chicken breasts are seasoned and browned in olive oil until cooked through, then removed. The pan is used to sauté garlic, crushed red pepper flakes, and sun-dried tomatoes infused with some oil, developing a fragrant base.
Spinach is added to wilt gently before pouring in chicken broth and heavy cream, which reduces to a creamy sauce. The cooked tortellini and chicken are then returned to the pan to warm through and absorb the sauce. Chopped parsley finishes the dish with freshness.
The dish delivers tender chicken with savory bites of tomato and spinach against tender pasta, all coated in a luscious, lightly spiced cream sauce. It's hearty and balanced in flavors and textures without requiring multiple pots or pans.
For variation, dark meat such as chicken thighs can be used in place of breasts. Spoon the sauce generously over the plated dish to ensure every bite is coated.
Ingredients
- 4 chicken breast or chicken thighs, pound to even thickness, boneless skinless
- 4 cloves garlic (minced)
- 6 ounces spinach
- 2 tablespoons olive oil
- 1/3 cup sun-dried tomatoes drained + 1 tbsp of the oil (used: Trader Joe’s Julienned in olive oil, in olive oil
- 1/2 cup chicken broth low sodium
- 1/2 cup heavy cream (or milk)
- 8 ounces 3 cheese tortellini (Trader Joe's)
- parsley chopped for garnish, handful
- salt to taste
- black pepper to taste
- crushed red pepper flakes to taste
Instructions
- Cook tortellini according to al dente package instructions, cover and set aside
- Season chicken breast on both sides with salt and pepper. In a large skillet over medium/high heat, add 2 tbsp of oil and add chicken breast. Cook about 5-7 min each side (depending on thickness) until browned and cooked through. Remove from pan, cover, and set aside.
- Lower the heat to medium. Add 2 tbsp of olive oil, crushed red pepper flakes, garlic, sun-dried tomatoes, and 1 tbsp of sun dried tomato oil to the pan and sauté for 1 min. Add in the spinach and cook another 2-3 min until it begins to wilt. Add chicken broth and stir then add heavy cream and stir another 2-4 min until liquid is reduced slightly and creamy.
- Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute to bring tortellini back to temperature. Top with parsley and serve, don’t forget to spoon some sauce over the top!
Notes
- Substitute chicken thighs for a juicier, more flavorful dark meat version.
- Use the oil from sun-dried tomatoes to enhance the sauce’s depth of flavor.
- Ensure tortellini is cooked al dente to maintain texture when combined with sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 453mg | 19% |
| Potassium | 865mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4577IU | 92% |
| Vitamin C | 24mg | 27% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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