Cheese Tortellini with Creamy Tomato and Spinach Sauce

This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 562 Calories

Ingredients

• 1 cup heavy whipping cream
• ⅓ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1 cup whipping cream
• ⅔ cup dry white wine
• 3 cloves garlic, thinly sliced
• 1 (10 ounce) can diced tomatoes
• 1 cup frozen chopped spinach, thawed and drained
• 1 (12 ounce) package frozen cheese tortellini
• ⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved
• 2 boneless, skinless chicken breasts, cut in bite-sized pieces

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.

Step 2

Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.

Step 3

Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.