Recipe Details
Ingredients
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2tablespoonsolive oil
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1 ½poundschicken breast, cubed
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salt and ground black pepper to taste
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½cupchicken broth
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½cupprepared pesto
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½cupheavy cream
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1cupParmesan cheese, divided
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1cupbaby spinach
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½cupcherry tomatoes, halved
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1(16 ounce) packagerefrigerated cheese tortellini
Cooking Directions
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Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
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Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
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Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories634 | |
| % Daily Value * | |
| Total Fat 35g |
44% |
| Saturated Fat 14g |
71% |
| Cholesterol 143mg |
48% |
| Sodium 835mg |
36% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 44g |
87% |
| Vitamin C 6mg |
7% |
| Calcium 325mg |
25% |
| Iron 2mg |
11% |
| Potassium 348mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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