I tried a recipe that I found in the March 2015 edition of Family Magazine and it was yummy. We'll definitely be making this one again:
1 pkg (9 oz) refrigerated spinach tortellini
1 pkg (9 oz) refrigerated cheese tortellini
1 1/2 lbs boneless, skinless chicken breasts
2 Tbs olive oil
1/8 plus 1/2 tsp salt
1 bag (5 oz) baby spinach
1 pint grape or cherry tomatoes, halved (2 cups)
1/3 cup heavy cream
2 Tbs grated Parmesan cheese
Freshly ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes (or as per package directions).
2. Meanwhile, dice chicken into 1-inch pieces. Drain tortellini, reserving 1/4 cup of the cooking water.
3. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/8 tsp of the salt. Add to skillet and brown on all sides, 5 minutes. Stir in spinach, tomatoes, heavy cream, and remaining 1/2 tsp salt. Simmer 1 minute. Add tortellini and reserved pasta water, if needed; cook 2 minutes. Remove from heat and toss with Parmesan. Grind black pepper over top.
Per serving:
calories: 492
fat: 17 grams; 7 grams saturated fat
protein: 40 grams
carbs: 45 grams
fiber: 4 grams
sodium: 784 mg
cholesterol: 123 mg
