Chicken and Spinach Tortelloni

Chicken and Spinach Tortelloni


1 teaspoon olive oil
1-1/4 pounds boneless, skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely diced
3 cloves garlic, minced
2 cups water
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (or to taste)
8 ounces raw spinach, steamed and minced (yields about 5 ounces cooked; you can substitute frozen)
12 to 16 ounces refrigerated cheese tortelloni** (see note)
1/4 cup half and half
1/4 cup grated parmesan


Heat oil in large deep skillet over medium high heat. Add chicken and cook for about 7-8 minutes, until cooked through. Add onion to the pan and saute until onion is soft, about 3 minutes. Add garlic and saute for another minute.

Add water, basil, oregano, red pepper flakes, and spinach and stir until well combined. Reduce heat to medium and simmer for 10 minutes.

Add tortelloni and cook for another 2 minutes. Turn off heat, then add half and half and parmesan and stir until well combined. Serve.


Another way to use that cheese tortelloni we love. This is basically the same as my Sausage and Spinach Tortelloni, but with chicken instead of sausage and a touch of half and half instead of tomato sauce. So delicious.


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