One Pot Creamy Chicken Tortellini
Description
Busy days call for quick and easy dinners. Do yourself a favor and make this one pot scrumptious dinner with tender chicken, refrigerated tortellini that will cook quickly in the sauce, spinach and Parmesan cheese.
Ingredients
4 chicken thighs, boneless, skin-on
3 T. olive oil, divided
1 clove garlic, minced
3 T. all-purpose flour
1 1/2 c. chicken stock
1 c. heavy cream
1/2 c. Parmesan cheese, grated
20 oz. refrigerated tortellini
4 strips bacon, cooked and chopped
1 oz. sun-dried tomatoes
2 oz. baby spinach
Directions
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In a large skillet over medium-high heat, add 1 T. olive oil and chicken thighs with the skin down. Cook chicken for about 6 minutes per side or until the internal temperature reaches 165 degrees F. Transfer chicken to a plate covered with aluminum foil.
Add 2 T. olive oil and garlic to the skillet; cook for 1 minute; add flour; cook for 2 minutes.
Pour chicken stock and heavy cream into the skillet, whisking until mixture is smooth; bring to a boil; add Parmesan cheese.
Turn heat down to medium; add tortellini, bacon, sun-dried tomatoes and spinach to the cream sauce; cover; cook for 5 minutes, stirring occasionally to make sure that the tortellini is coated and doesn't stick to the bottom of the skillet. After 5 minutes, nestle chicken into the pasta; cook covered, for 3-4 minutes until tortellini is heated through.
Serve topped with a little more Parmesan cheese.
4 servings.