Ingredients
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into ½” pieces (about 1 lb)
- 3 cloves garlic, finely minced
- ½ cup roasted red peppers, chopped
- 1 cup chopped fresh spinach
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ⅛ teaspoon red chili flakes
Liquids and Sauces
- 1 tablespoon oil
- 1 can diced tomatoes with juice (14 oz or 398 ml)
- ½ cup heavy whipping cream
- ½ cup low-sodium chicken broth
Others
- 2 teaspoons cornstarch
- 3 cups fresh or frozen cheese tortellini (12 oz or 350 g)
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook the Chicken: Heat the oil in a large saucepan or skillet over medium heat. Add the chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
- Add Garlic and Herbs: Stir in the minced garlic, dried basil, oregano, salt, thyme, and red chili flakes. Cook for 1 minute until fragrant to develop the flavor base.
- Add Tomatoes and Cream: Pour in the canned diced tomatoes with their juice and the heavy whipping cream. Stir to combine the ingredients evenly.
- Prepare Broth Mixture: In a small bowl, whisk together the low-sodium chicken broth and cornstarch until smooth, then pour this mixture into the saucepan and stir well to thicken the sauce slightly.
- Cook Tortellini: Add the cheese tortellini to the pan, increase heat to medium-high, and bring the mixture to a simmer. Reduce heat to medium-low, cover the pan, and cook for 3 to 4 minutes or until the tortellini become tender.
- Finish with Cheese and Spinach: Stir in the chopped fresh spinach, shredded mozzarella, and grated Parmesan cheese. Mix until the cheese melts and the spinach wilts. Taste and adjust seasoning if needed.
- Serve: Serve the Italian chicken tortellini skillet hot, garnished if desired with additional Parmesan or fresh herbs.
Notes
- You can substitute fresh tortellini or frozen as preferred; adjust cooking time if needed.
- Use low-sodium broth to control saltiness.
- For a lighter version, substitute half-and-half for heavy cream.
- Add fresh herbs like basil or parsley for garnishing.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
