Chicken Tortellini

By: Kristen Baer

Servings: 6

Prep Time: 30 minutes

In the midst of the winter season with incessant snowy days and chilly nights, warm and inviting dishes such as this chicken tortellini feel like a big hug comforting you from the inside out. This dish not only tastes delicious but also smells amazing. As this delicious pasta dish simmers on the stove, your kitchen will be filled with the savory scent of the chicken and the sweet notes of the sun-dried tomatoes. The combination of the subtle undertones of the rotisserie chicken and the tortellini are brought to life by the bright, lively colors of the tomato and spinach, making this dish very pleasing to the eye. When cooked, spinach develops a more robust and acidic taste that perfectly compliments the tart tomatoes. Spinach also has many nutrients,  containing the ability to make your skin glow from the inside out with its abundance of antioxidants.  Spinach is high in vitamins A, C, and E, all of which promote healthy skin by providing skin with hydration through oil production (Al-Qumboz). Similarly, the inclusion of chicken serves as a source of vitamin B-12 and iron which both aid in overall bodily functions and development (Marangoni). More specifically, the presence of vitamin B vitamin assists cell reproduction which has been found to aid in skin rejuvenation (B vitamins). This dish has the potential to fulfill your craving for something fresh, yet warm, that will excite your taste buds while also benefiting your body. 

Maybe you could even gather around a fire and enjoy a bowl of this heavenly dish!

Ingredients:

  • 9 ounce package of cheese tortellini

  • 30 ounces of reduced-sodium chicken broth

  • 10 ounces of Alfredo pasta sauce

  • 2 cups of shredded chicken (I used a rotisserie chicken)

  • ½ cup of oil-packed dried tomato strips (whole or julienne cut)

  • 3 cups of baby spinach

  • ¼ cup of shaved/shredded parmesan (optional)

 Instructions:

  1. Cook the tortellini per the directions on the package and then drain and set aside.

  2. Using the now empty pot, combine the broth and the alfredo sauce then stir in the chicken and dried tomatoes. 

  3. Bring the contents to a boil then reduce the heat to a simmer and allow to sit for approximately 5 minutes.

  4. Add in the cooked tortellini and the spinach then cook for an additional 2 minutes, or until the spinach has wilted.

  5. To garnish the dish you can add a sprinkle of shredded parmesan.

    Serve and enjoy!

 

 Reference List:

Abu Al-Qumboz, M. N., & Abu-Naser, S. S. (2019, May 8). Spinach expert system: Diseases and symptoms. SSRN. Retrieved January 15, 2022, from https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3369032 

Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L., & Poli, A. (2015, June 9). Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: An Italian consensus document. Food & nutrition research. Retrieved January 15, 2022, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4462824/ 

B vitamins: Your secret to good skin health - tri-city medical center. Tri. (2019, October 1). Retrieved January 15, 2022, from https://www.tricitymed.org/2018/08/b-vitamins-secret-good-skin-health/ 

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