Ingredients
- 1 Package of 1lb Frozen Tortellini (Note 1)
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1.5 Cups of heavy cream plus Extra if needed
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1 lb boneless skinless chicken breast, cut into 1 inch cubes
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½ a Jar of Sundried Tomatoes (Note 2)
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1 bag of frozen chopped spinach
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¼ cup grated parmesan cheese (Note 3)
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Lemon for zesting
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Salt and pepper to taste
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Olive oil for searing
Instructions
- Heat up olive oil in a nonstick pan over high heat.
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Season chicken with salt and pepper
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Place into the pan and allow to brown for 3-4 minutes. You do not want it to brown completely, just a little color is all we are looking for. Do not worry about cooking it all the way through. It will finish cooking in the sauce.
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Turn heat down to medium and add in your Alloutte or Boursin Cheese. Using a wooden spoon or spatula mix the cheese in until melted.
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Add in your heavy cream and bring up to a simmer. This should take about 45-60 seconds.
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Add in the sundried tomatoes and the tortellini.
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Cover with a lid and let it simmer undisturbed for 4-5 minutes. Add in more heavy cream ½ a cup at a time if more liquid is necessary.
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Check the tortellini and make sure it is fully cooked.
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Add in chopped spinach and mix to combine. Close lid and allow to cook for 1 minute. Remove heat and mix in parmesan cheese immediately.
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Garnish with lemon zest and more black pepper
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Serve with a crusty bread to mop up all the sauce!
Notes
- Feel free to use tortellini stuffed with ANYTHING you like! I prefer keeping it simple and using just plain cheese 🙂 Additionally you can use gnocchi for this!
- If you can, get the already cut up sundried tomatoes, it just makes it so much easier!
- DO NOT buy the shelf stable parmesan cheese! It just is not the same. Use the grated cheese from the cheese department. Or just buy a wedge of cheese and grate it yourself!
- You can turn this into a soup but simply adding chicken broth and finishing up with more heavy cream!