Roasted Red Pepper Chicken Tortellini
Seared chicken strips and cheese tortellini simmered with roasted red peppers, sun dried tomatoes, and spinach in a light tomato broth.
Equipment
- Large deep skillet with lid
- Tongs
Ingredients
Main Ingredients
- 2 boneless chicken breasts sliced into strips
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 can diced tomatoes 14.5 ounce can
- 1 cup chicken broth
- 1 cup roasted red peppers chopped
- ⅓ cup sun dried tomatoes chopped
- 9 oz cheese tortellini
- 2 cup fresh spinach
Instructions
Cooking
- Sear. Season the chicken and cook 5 to 6 minutes until golden.
- Garlic. Stir in the garlic for 30 seconds.
- Simmer. Add the tomatoes, broth, peppers, and sun dried tomatoes and bring to a simmer.
- Cook. Add the tortellini, cover, and cook until tender.
- Finish. Stir in the spinach and check that the chicken reaches 165 F.
Notes
Substitutions: Use kale or white beans.
Tips: Cut the chicken evenly.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.