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Creamy Chicken with Tortellini, Spinach & Mushrooms

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 Right now everyone is busy with holiday shopping and parties. So today I am going to share with you a simple stove top one skillet dish. It tastes wonderful and it’s great when you don’t have much time to cook. It looks amazing and I love all the fresh ingredients. 

You’ll need: 

2 boneless chicken breasts cooked (you can buy canned cooked chicken and use that if it’s easier for you)

1 quart fresh diced tomatoes or a 15 ounce can of diced tomatoes

1 cup fresh spinach

6 ounce fresh sliced mushrooms

1  1/2 teaspoon dried basil

1 teaspoon minced garlic

1/2 teaspoon sea salt

fresh pepper

1 1/2 cups milk

2 tablespoon flour

1/4 cup parmesan cheese

1 12 ounce package tortellini cooked

In a preheated 350 degree F oven. Bake 2 thawed, boneless, skinless chicken breasts. I sprinkled mine with a little garlic seasoning. Bake for 20 – 30 minutes. 165 F

In a large skillet combine diced tomatoes, spinach, basil , garlic, salt and pepper. Heat over medium/high until mixture starts to boil.  Turn down the burner to simmer. All you want to do is heat it through. 

Add your fresh mushrooms.

Slice the chicken breasts into thin strips or open your canned chicken.

Add to the skillet.

In a small bowl whisk the milk and flour until combined.

Pour the milk into the skillet and turn the burner to medium/high to bring the food to a boil. Sprinkle in the parmesan cheese.

Reduce heat to simmer for a few minutes.

Add your cooked tortellini and simmer for another few minutes and serve,

That’s it. This recipe is so easy but tastes like you slaved to make it. Sometimes I’ll sprinkle in a little cayenne pepper to add a little zing. You can also substitute plain pasta for the tortellini.

Well, I’d better get back to my to do list 🙂 Have a wonderful day!

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