Tortellini au poulet à l'ail et au fromage avec épinards

Si vous cherchez un mélange de saveurs délicieux qui peut être préparé en un rien de temps, ne cherchez pas plus loin que cette recette de Tortellini au poulet à l'ail et au fromage avec épinards. Ce plat est parfait pour les soirées de semaine chargées ou un dîner confortable le week-end.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the Chicken

1 lb chicken breast diced
2 tbsp olive oil
4 cloves garlic minced

For the Tortellini and Sauce

9 oz cheese tortellini
2 cups fresh spinach
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For seasoning

Salt and pepper
Fresh parsley

Equipment

Large Skillet
Pot
Colander
Measuring cups and spoons
Knife and Cutting Board

Method

Step 1: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
Step 2: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Step 3: Meanwhile, cook the cheese tortellini according to package instructions. Drain and set aside.
Step 4: Once the chicken is cooked, reduce the heat to low and stir in the heavy cream, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are melted and the sauce is creamy.
Step 5: Add the cooked tortellini and fresh spinach to the skillet. Stir until the spinach is wilted and everything is well combined.
Step 6: Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley.

Notes

Conservez les restes dans un contenant hermétique au réfrigérateur pendant 2 jours maximum. Réchauffez avant de servir.