Ingredients

The following ingredients have 4 Servings
  • 4-6 boneless skinless chicken thighs (OR 4 boneless skinless chicken breasts pounded to even thickness)
  • 1 tablespoon minced garlic
  • 3 cups fresh baby spinach leaves ((or ½ cup frozen and thawed))
  • ½ cup sundried tomatoes ((see note))
  • ½ cup chicken broth ((I use low sodium))
  • ½ cup heavy cream (or other milk, (see note))
  • 8 ounces tortellini ((use your favorite, I used three cheese tortellini))
  • salt and pepper to taste

Instruction

  • Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside.
  • Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
  • Add spinach, garlic, and sundried tomatoes to pan and saute over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth and stir another 2-3 minutes until spinach is wilted. Add heavy cream and stir another 2-4 minutes until liquid is reduced slightly and creamy.
  • Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute or so over medium heat til tortellini is hot throughout. Top with cracked black pepper if desired and serve.