Creamy Chicken Tortellini with Spinach
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- 2 tsp olive oil
- 1/2 onion, sliced thin
- 1 bell pepper, sliced thin
- 16 oz. 99% lean ground chicken (or turkey)
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- 1/2 tsp black pepper
- Salt to taste
- 10 oz spinach tortellini (I used Trader Joe's)
- 14 oz canned fire roasted diced tomatoes (not drained)
- 4 tbsp reduced fat cream cheese
- 3 cups fresh baby spinach
- Salt and pepper
Heat the olive oil in a large pan over medium high heat. Add the bell peppers and onions. Cook for 5-7 minutes until softened and the onions begin to become translucent. Meanwhile, cook the tortellini according to package directions.
Add the ground chicken and cook for 6-8 minutes until browned and cooked through.
Add the garlic, Italian seasoning, black pepper, and salt. Cook for about 1 minute until garlic is fragrant.
Turn the heat down to medium. Add the diced tomatoes with their juice and the cream cheese. Stir until the cream cheese melts into a thick and creamy sauce.
Add the cooked tortellini and fresh spinach.
Stir together until the spinach wilts. Season with salt and pepper as needed. Add fresh basil and/or Parmesan cheese if desired.
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