Ingredients
Salad
- 2 cups Romaine lettuce chopped
- 1/4 cup Cucumber sliced
- 1/4 cup Red onion sliced thin or shaved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Mayonnaise
- 1 tsp Balsamic vinegar
Seasoning
- Salt
- Black pepper
Tortellini
- 2 TBSP Extra-virgin olive oil divided
- 8 oz Chicken breast boneless skinless diced into small bite sized pieces
- 1 clove Garlic finely diced
- 1/2 TBSP All-purpose flour
- 3/4 cup Chicken broth
- 1/2 cup Heavy cream
- 1/4 cup Parmesan cheese grated
- 8 oz Cheese tortellini fresh or frozen
- 1/2 cup Sun dried tomatoes chopped
- 2 oz Baby spinach
Garlic Bread
- 2 slices Crusty bread
- 1 TBSP Butter
- 2 cloves Garlic minced
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Prep the ingredients per the instructions above.
- For the salad: Arrange the ingredients in a bowl. Set aside.
- For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
- In a large skillet over medium-high heat, add half of the olive oil and all of the chicken. Brown the chicken pieces all over, and season with salt and pepper.
- Remove chicken from the skillet and set it aside.
- Add the remaining olive oil and garlic to the skillet. Cook for 1 minute. Then stir in the flour and cook for 2 minutes.
- Stir in chicken broth and heavy cream into the skillet, whisking until the mixture is smooth. Bring to a simmer and add Parmesan cheese.
- Turn heat down to medium and add tortellini, sun-dried tomatoes, chicken, and spinach to the cream sauce. Cover the pot and let cook for 5 to 10 minutes, occasionally stirring to make sure the tortellini is coated in the sauce and doesn’t stick to the bottom of the skillet. Cook with the lid on until the tortellini is heated through.
- Toast the bread, then spread it with butter and garlic.
- Dress the salad.
- Mix the sparkling water and lemon. Serve over ice if desired.
- Serve the tortellini with salad, garlic bread, and spritzer.
Nutrition
Calories: 1097kcal | Carbohydrates: 80g | Protein: 55g | Fat: 65g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1356mg | Potassium: 1897mg | Fiber: 11g | Sugar: 19g | Vitamin A: 10701IU | Vitamin C: 42mg | Calcium: 481mg | Iron: 8mg
One Pot Creamy Chicken Tortellini
Ingredients
Salad
- 2 cups Romaine lettuce chopped
- 1/4 cup Cucumber sliced
- 1/4 cup Red onion sliced thin or shaved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Mayonnaise
- 1 tsp Balsamic vinegar
Seasoning
- Salt
- Black pepper
Tortellini
- 2 TBSP Extra-virgin olive oil divided
- 8 oz Chicken breast boneless skinless diced into small bite sized pieces
- 1 clove Garlic finely diced
- 1/2 TBSP All-purpose flour
- 3/4 cup Chicken broth
- 1/2 cup Heavy cream
- 1/4 cup Parmesan cheese grated
- 8 oz Cheese tortellini fresh or frozen
- 1/2 cup Sun dried tomatoes chopped
- 2 oz Baby spinach
Garlic Bread
- 2 slices Crusty bread
- 1 TBSP Butter
- 2 cloves Garlic minced
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Prep the ingredients per the instructions above.
- For the salad: Arrange the ingredients in a bowl. Set aside.
- For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
- In a large skillet over medium-high heat, add half of the olive oil and all of the chicken. Brown the chicken pieces all over, and season with salt and pepper.
- Remove chicken from the skillet and set it aside.
- Add the remaining olive oil and garlic to the skillet. Cook for 1 minute. Then stir in the flour and cook for 2 minutes.
- Stir in chicken broth and heavy cream into the skillet, whisking until the mixture is smooth. Bring to a simmer and add Parmesan cheese.
- Turn heat down to medium and add tortellini, sun-dried tomatoes, chicken, and spinach to the cream sauce. Cover the pot and let cook for 5 to 10 minutes, occasionally stirring to make sure the tortellini is coated in the sauce and doesn’t stick to the bottom of the skillet. Cook with the lid on until the tortellini is heated through.
- Toast the bread, then spread it with butter and garlic.
- Dress the salad.
- Mix the sparkling water and lemon. Serve over ice if desired.
- Serve the tortellini with salad, garlic bread, and spritzer.
Nutrition
Calories: 1097kcalCarbohydrates: 80gProtein: 55gFat: 65gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 208mgSodium: 1356mgPotassium: 1897mgFiber: 11gSugar: 19gVitamin A: 10701IUVitamin C: 42mgCalcium: 481mgIron: 8mg
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