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INGREDIENTS
- two cups chopped cooked chicken
- 1 (9-ounce) bundle of refrigerated cheese tortellini
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve two tablespoons oil)
- 1 small onion, diced
- three cloves garlic, minced
- two cups child spinach leaves
- 1 cup heavy cream
- 1 half cups rooster broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- two cups shredded mozzarella cheese
- half of cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
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INSTRUCTIONS
1. Preheat your oven to 350 levels F. Get out a good-sized baking dish and set it aside, now.
2. Boil a giant pot of water and cook dinner the tortellini in accordance to the bundle instructions, however simply shy of al dente; they will proceed cooking in the oven. Drain them well.
3. Using these reserved two tablespoons of tomato oil, sauté your diced onion in a giant skillet over medium warmness till they’re gentle and golden, about 5 minutes. Sprinkle in your garlic and let that dance collectively for any other minute.
4. Stir in the chopped sun-dried tomatoes, chopped cooked chicken, and child spinach till the spinach wilts and the entirety is superbly mixed.
5. Pour in the heavy cream and rooster broth, and season with dried basil, oregano, salt, and pepper. Let it all simmer for a couple of minutes.
6. Toss your in part cooked tortellini into this beautiful skillet mixture. Then, gently pour the entirety into your organized baking dish.
7. Sprinkle the shredded mozzarella and Parmesan cheese on top. No skimping on the cheese, darlings.
8. Cover with aluminum foil and bake for 20 minutes. Then, cast off the foil and bake for an extra 10 minutes, or till the cheese is bubbly and barely golden.
9. Let it relaxation for a precise 5 minutes and then garnish with clean basil, if you’ve got bought it. Serve up this heartwarming dish to your household and watch them come together, simply like in days past.
Enjoy.
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