Tortellini With Chicken And Spinach In Light Cream Sauce Recipes

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.

CHICKEN TORTELLINI IN CREAM SAUCE

Steps:

• In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.