Ingredients

The following ingredients have 4 Servings
  • 1 package (9 ounces Buitoni Three Cheese Tortellini)
  • 1 tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1/3 cup Buitoni Pesto with Basil
  • 1/4 cup low sodium chicken broth
  • 4 ounces 1/3 less fat cream cheese (cut up in a few chunks)
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon Italian Seasoning
  • 12 ounces cooked chicken breasts (diced)
  • 1 bag (10 ounces baby spinach)
  • 4 slices fresh mozzarella (optional)
  • 2 tablespoons fresh basil ribbons (for garnish)

Instruction

  • Cook tortellini according to the directions on the package.
  • In the meantime, heat olive oil in a large nonstick skillet.
  • Add garlic and cook for 30 seconds, or until fragrant.
  • Stir in pesto.
  • Add chicken broth and bring to a boil.
  • Whisk in the cut up cream cheese; add parmesan cheese and Italian seasoning, and continue to whisk until you get a creamy sauce.
  • Stir in the chicken and spinach; cook for 1 to 2 minutes, or until chicken is heated through and spinach is wilted.
  • Drain the tortellini and add to the skillet; slowly stir to coat.
  • Garnish with fresh basil ribbons and serve.
  • *IF adding the mozzarella cheese; layer the slices over the top of the tortellini mixture and broil in the broiler for 1 to 2 minutes, or until cheese on top is melted.
  • Garnish with basil ribbons and serve.