Creamy Veggie Tortellini

Tortellini is one of my favorite types of pasta. I like to use the spinach and cheese stuffed tortellini for a little extra serving of vegetables but it is hidden enough that my toddler won’t complain. This dish is quick and easy and feel free to use any vegetables you have on hand. The most important flavors come from the fire roasted tomatoes, whipping cream, and parmesan cheese to create that delicious creamy sauce.

Creamy Veggie Tortellini

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Ingredients

  

• 12 oz tortellini
• 1 zucchini
• 1 green pepper
• 1 lb chicken breast
• 4 cloves garlic
• 1 can fire roasted tomatoes
• 1/4 cup spinach I always use frozen spinach (use more if using fresh spinach)
• 1 cup whipping cream
• 1/2 cup grated parmesan
• chicken seasonings I like to use Kinder Buttery Garlic and hHerb, Hot Dirty Bird, salt, and pepper

Instructions

 

• Chop up zucchini, chicken breast, and green pepper into bite size pieces.
• Throw chopped zucchini, chicken, green pepper, fire roasted tomatoes, and spinach in to pan, sautéing until chicken is cooked through and vegetables are soft.
• Add any sort of chicken seasonings (see above for my recommendations).
• Cook tortellini in separate pot according to the package.
• While tortellini is cooking, add whipping cream, parmesan cheese, and 1/4 cup of the pasta water to the vegetables and chicken. Stir until it becomes a creamy sauce consistency.
• Scoop cooked tortellini into sauce, mix, and enjoy!