Creamy Tomato and Spinach Cheese Tortellini: A Delectable Twist!

Step 1

In a generously-sized pot, fill it with water seasoned lightly with salt and bring it to a vigorous boil. Gently add the tortellini and let it come back to a boil. Allow the tortellini to cook uncovered, giving it a stir now and then until they rise to the surface and their texture is nearly tender, which usually takes about 2 minutes. Once done, drain them thoroughly.

Step 2

Thinly slice the sun-dried tomatoes. In a large skillet over medium-high heat, heat up a tablespoon of the reserved tomato oil. Season the chicken with salt and pepper before adding it to the skillet. Sauté until it turns a lovely golden hue, which usually takes about 3 to 4 minutes. Toss in the garlic and stir for about half a minute. Proceed by adding the sun-dried tomatoes, diced tomatoes, cream, and white wine to the skillet. Let it all come to a boil. Lower the heat to medium-low, cover the skillet, and let it simmer until the chicken is just cooked through, approximately 3 minutes.

Step 3

Gently transfer the cooked chicken to a separate dish. Introduce the spinach and basil to the skillet, giving it a good stir. Turn up the heat slightly and allow the sauce to boil until it thickens enough to coat the back of a spoon, which should take about 3 minutes. Season the sauce with salt and pepper. Return the chicken and the cooked tortellini to the skillet. Cook and stir over medium heat until everything is warmed through, around 2 minutes more. Finally, sprinkle in the Parmesan cheese and give it a good mix.