Sunday, October 24, 2010

Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from

1 (16 oz.) package prepared tortellini
1 (14.5 oz) can diced tomatoes
1 c. chopped fresh spinach
2-3 chicken breasts, cooked and cubed (optional)
1/2 t. salt
1/4 t. pepper
1 1/2 t. dried basil
2 cloves garlic, minced
2 T. all-purpose flour
3/4 c. milk
3/4 c. heavy cream
1/4 c. parmesan cheese


Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.