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Tortellini With Chicken and Spinach in Light Cream Sauce

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“This is one of my favorite pasta recipes. And it's not too decadent, just perfectly creamy.”
4 pasta bowls

Ingredients Nutrition


  1. Boil large pot of water.
  2. Cut chicken into 1" pieces. Set aside.
  3. Slice 1 clove fresh garlic. Set aside.
  4. Gently slice baby spinach into bite sized pieces. Set aside.
  5. Heat 1 tablespoon oil in large saute pan.
  6. Add garlic. Saute until just light golden.
  7. Add chicken. Saute 3-4 minutes.
  8. Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
  9. Salt to taste at this point.
  10. Add baby spinach to saute pan. Turn off heat.
  11. When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
  12. Drain and add to saute pan. Stir.
  13. Serve into four pasta bowls.
  14. Top with parmesan cheese.
  15. *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.

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