Description
Tender chicken and cheese-filled tortellini swim in a rich, aromatic sun-dried tomato and garlic-broth sauce, evoking the rustic charm of Tuscan cuisine. This one-pan dish balances smoky depth and creamy smoothness, perfect for quick, crowd-pleasing meals.
Ingredients
4 boneless, skinless chicken breasts
1 lb three-cheese tortellini (parmesan, mozzarella, ricotta)
1 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
2 cups chicken broth, non-alcoholic
1 cup fresh spinach
1 tbsp crushed red pepper flakes
2 tbsp olive oil
1 tsp dried thyme
1/4 cup parmesan cheese (optional, substitute as needed)
Salt and pepper to taste
Instructions
Heat olive oil in a large pan over medium heat.
Season chicken breasts with salt, pepper, and thyme.
Cook chicken for 5-7 minutes per side until golden brown.
Stir in minced garlic and sun-dried tomatoes, sauté for 2 minutes.
Pour in chicken broth, reducing by half; season with red pepper flakes.
Add tortellini and cook for 8-10 minutes until pasta is tender.
Stir in fresh spinach and cook until wilted.
Finish with grated parmesan and serve.
Notes
Use butterflied chicken breasts for even cooking.
Add truffle oil as a garnish for a luxurious touch.
Cook in a single pan for simplified cleanup.
Tortellini quantity may vary based on size; adjust broth for sauce thickness.