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- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces - 12 oz fresh cheese tortellini - 2 tablespoons olive oil - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach, roughly chopped - 1 cup heavy cream - 1 teaspoon dried Italian herbs (a blend of basil, oregano, and thyme) - 1/2 cup grated Parmesan cheese - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnishing - Large pot for boiling tortellini - Large skillet for sautéing - Mixing bowl for tortellini - Wooden spoon for stirring - Knife and cutting board for chopping - Chicken: Use turkey or firm tofu for a different protein. - Tortellini: Swap with any pasta shape you like. - Heavy cream: Use half-and-half or coconut cream for a lighter option. - Fresh spinach: Kale or arugula can work well too. - Parmesan: Grated pecorino cheese adds a nice twist. To cook the tortellini, start by boiling a large pot of salted water. Once it bubbles, add 12 oz of fresh cheese tortellini. Follow the package instructions, which usually take about 3-5 minutes. When they are al dente, drain the tortellini. Set them aside in a large mixing bowl to keep them warm. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 lb of diced chicken breasts. Season with salt and black pepper to taste. Sauté the chicken for 7-10 minutes until it turns golden brown and is fully cooked. Remove the chicken from the skillet and place it on a plate to keep warm. In the same skillet, add 3 cloves of finely minced garlic. Sauté for about 1 minute until you smell the aroma. Then, add 1 cup of halved cherry tomatoes and 1 teaspoon of dried Italian herbs. Cook this mixture for 3-4 minutes until the tomatoes soften and their juices start to flow. Now, slowly pour in 1 cup of heavy cream. Stir well to mix it with the tomato blend. Bring the sauce to a gentle simmer. Add 1 cup of roughly chopped baby spinach and let it wilt for about 2 minutes. After that, return the cooked chicken to the skillet. Gently fold in the drained tortellini, ensuring they are coated with the creamy sauce. Sprinkle 1/2 cup of grated Parmesan cheese over the mixture. Stir until the cheese melts and blends into the sauce. Taste it and adjust the seasoning with more salt or pepper if needed. To serve, garnish with fresh basil leaves for that extra touch. Serve the dish hot in a deep bowl. For a great meal, drizzle a bit of olive oil and sprinkle some extra Parmesan on top. Enjoy your Tuscan Chicken Tortellini Skillet! To cook tortellini just right, follow these steps: - Use a large pot of salted water. This adds flavor. - Bring the water to a rolling boil. - Add the tortellini and stir gently. - Cook according to package instructions, usually 3-5 minutes. - Taste a piece to check for doneness. It should be tender but firm. - Drain the tortellini and set it aside. For a sauce that bursts with flavor, try these tips: - Use fresh garlic for a strong taste. - Add tomatoes and herbs early, letting them cook down. - Stir often to avoid burning. - Slowly pour in the cream. This makes it rich and smooth. - Add chopped spinach last. It wilts quickly and keeps its color. - Adjust seasoning with salt and freshly ground pepper to taste. To make your dish look amazing: - Serve in a deep bowl for an inviting look. - Drizzle a little olive oil on top for shine. - Sprinkle extra Parmesan cheese for flavor and flair. - Garnish with fresh basil leaves for color and aroma. - Pair with crispy garlic bread for a complete meal. {{image_4}} To make a vegetarian version, swap the chicken for protein-rich ingredients. Use firm tofu, tempeh, or chickpeas. These options add great texture and protein. You can also add mushrooms for a savory taste. Just sauté them with garlic for flavor. This way, you keep the dish delicious and filling. Feel free to add more veggies to your skillet. Zucchini, bell peppers, and asparagus work well. Chop them into small pieces and add them with the cherry tomatoes. This adds color and nutrition. You can even toss in some peas or broccoli for extra crunch. Just make sure they cook until tender. If you like heat, add red pepper flakes to the garlic while sautéing. Start with a pinch and adjust to your taste. You can also use fresh chili peppers, like jalapeños, for a bolder kick. If you want more flavor, stir in a bit of hot sauce at the end. This will enhance the dish without overpowering it. To store your Tuscan chicken tortellini skillet, let the dish cool first. Then, place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When you are ready to enjoy your leftovers, reheat them on the stove. Use low heat and stir often. You can add a splash of cream or broth to keep it creamy. This helps to revive the flavors. Microwaving is also an option. Use a microwave-safe dish and cover it. Heat it in short bursts, stirring in between. If you want to freeze your dish, make sure it is completely cool. Transfer it to a freezer-safe container. The tortellini and sauce freeze well together. Use it within three months for the best taste. When ready to eat, thaw it in the fridge overnight. After that, reheat it on the stove. This way, you can enjoy a tasty meal anytime! Yes, you can use frozen tortellini. Just cook it according to the package. Frozen tortellini may take a bit longer than fresh. Check for doneness to ensure it's tender. To make this dish gluten-free, use gluten-free tortellini. Many brands offer this option. You can also replace regular pasta with zucchini noodles. They add a fresh taste and keep it healthy. Serve this dish with crispy garlic bread for a nice crunch. A side salad with mixed greens goes well too. A light, zesty dressing will balance the creamy flavors. Yes, you can prepare it ahead of time. Cook the chicken and sauce, then store them in the fridge. Cook the tortellini right before serving for best results. Heat everything together before you enjoy it. This guide covered everything you need for Tuscan Chicken Tortellini. We talked about the key ingredients, step-by-step cooking, and helpful tips. You learned different variations and how to store leftovers. Enjoy your cooking journey with this dish. It’s simple, tasty, and fun to make. Don’t hesitate to experiment with flavors and toppings. Happy cooking!

Tuscan Chicken Tortellini Skillet

Savor the flavors of Italy with this easy Tuscan Chicken Tortellini Skillet recipe! Packed with tender chicken, creamy sauce, and fresh veggies, this dish is ready in just 30 minutes. Perfect for a weeknight family dinner or a special occasion. Follow our step-by-step instructions to create a delicious meal that everyone will love. Click through to explore this mouthwatering recipe and amaze your taste buds!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

12 oz fresh cheese tortellini

2 tablespoons olive oil

3 cloves garlic, finely minced

1 cup cherry tomatoes, halved

1 cup baby spinach, roughly chopped

1 cup heavy cream

1 teaspoon dried Italian herbs (a blend of basil, oregano, and thyme)

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh basil leaves, for garnishing

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the fresh cheese tortellini and cook according to package instructions until al dente, usually around 3-5 minutes. Drain the tortellini and set aside in a large mixing bowl.

    Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced chicken pieces. Season with salt and pepper. Sauté the chicken for about 7-10 minutes, or until it is fully cooked through and golden brown. Remove the chicken from the skillet and transfer it to a plate, keeping it warm.

      Prepare the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute, stirring frequently until fragrant. Then, add the halved cherry tomatoes and dried Italian herbs. Cook for an additional 3-4 minutes, or until the tomatoes begin to soften and release their juices.

        Make It Creamy: Slowly pour in the heavy cream, stirring to incorporate it with the tomato mixture. Bring the sauce to a gentle simmer. Add the chopped baby spinach and allow it to wilt for approximately 2 minutes, stirring occasionally.

          Combine Ingredients: Return the sautéed chicken to the skillet, followed by the drained tortellini. Gently fold everything together, ensuring that the tortellini are well coated with the creamy sauce.

            Finish It Off: Sprinkle the grated Parmesan cheese over the mixture and stir until the cheese has melted and combined, resulting in a creamy consistency. Taste and adjust the seasoning with additional salt and freshly ground pepper, if necessary.

              Serve Hot: Before serving, garnish the dish with fresh basil leaves to enhance the aroma and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: For an inviting presentation, serve the dish in a deep serving bowl. Drizzle with a little olive oil and a sprinkle of extra Parmesan on top. Pair it with crispy garlic bread for a perfect meal!