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

Steps

1. 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.
2. Add 2 T. olive oil and garlic to the skillet; cook for 1 minute; add flour; cook for 2 minutes.
3. Pour chicken stock and heavy cream into the skillet, whisking until mixture is smooth; bring to a boil; add Parmesan cheese.