Due to complications with the COVID-19 pandemic, shipping times are extended! We appreciate your patience and understanding!

Creamy Sundried Tomato and Chicken Tortellini Bake

Dinner--creamy, hearty, delicious, AND all in one skillet? Yes, please! It’s just like buying a beautiful, comfortable dress and discovering that it also has POCKETS--WIN!

 

This one skillet meal is perfect for busy weeknights because it uses quick ingredients that are even quicker to cook. Add a side of garlic bread and a crisp garden salad and you have a complete dinner on the table that the entire family will enjoy!

INGREDIENTS

  • 6 tablespoons butter, separated
  • 1 jar sun-dried tomatoes (1 tablespoon oil and 3/4 cup tomatoes), coarsely chopped
  • 1 package (8 ounces) baby bella mushrooms, sliced
  • ½ sweet onion sliced
  • 1 teaspoon fresh chopped garlic
  • 2 ½  teaspoons Simply Savory by Rachel Ultimate Italian Blends
  • 1 and 1/4 cup heavy cream (can substitute half & half)
  • 1 cup chicken stock
  • ½  cup + 3 tablespoons Parmesan cheese, separated
  • 9 ounces refrigerated cheese-filled tortellini
  • 1 and ½  cups chopped rotisserie or grilled chicken
  • 2 cups fresh baby spinach
  • Sea salt and freshly cracked pepper


INSTRUCTIONS

  • Preheat oven to 425 degrees F.
  • Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
  • Add in the sliced mushrooms and onions and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. 
  • Add the remaining 4 tablespoons butter to the skillet and melt. Add in all of the seasonings and salt + pepper to taste.
  • Very gradually stir in the cream and stock until the mixture is smooth. While stirring occasionally allow the mixture to thicken (about 5 minutes). Stir in ½  cup parmesan cheese and allow to melt.
  • Add in the prepared chicken and refrigerated tortellini (uncooked), and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).
  • Top with remaining Parmesan cheese and place in the oven.
  • Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.
  • Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.
  • Leave a comment