It’s been a while since I last posted a tortellini recipe, and I think this Tortellini with Spinach and Chicken was worth the wait. It’s a simple recipe made in about 30 minutes, it’s loaded with tender chicken, baby spinach and vine ripened tomatoes, and it’s pretty too!
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
Tortellini with Spinach and Chicken:
This beautiful pasta is made with fresh store bought Three Cheese Tortellini pasta, chicken breasts cooked to tender perfection, baby spinach, fresh ripe tomatoes, olives (I use Castelvetrano Olives, they are mild and delicious!), and freshly grated Parmesan cheese all tossed with a delicious dressing!
The Chicken:
The chicken is made on the cooktop in 20 minutes using a technique that keeps the meat tender and juicy. No dry chicken breasts here. The method requires pan with a lid because you basically sear and then steam the chicken right on the stove. It’s the best ever method for tender, juicy, flavorful boneless/skinless breasts.
The Pasta and Dressing:
The pasta I use is fresh cheese tortellini that cooks in about five minutes (you can use any brand you wish, I use Buitoni). The dressing is a combination of extra virgin olive oil, Italian dressing, lemon juice and red pepper flakes. I use Primal Kitchen Italian Dressing made with healthy avocado oil.
30 Minutes-Serves Four!
This quick and easy complete meal pasta is made in a half hour and feeds four people, but it’s super easy to double if you’re feeding a crowd.
Love Tortellini and Need More Recipes?
Try my Tortellini with Sun Dried Tomatoes!
What you need: A pan with a lid, olives (I use Castelvetrano Olives) and a microplane to grate Parmesan.
A 30 minute complete meal pasta
For Chicken:
-
1
pound
boneless, skinless chicken breast (the weight doesn’t have to be exact, two small or one large breast will do) -
2
tablespoons
good quality olive oil - sea salt, pepper, garlic powder, onion powder, and paprika, to taste
For Pasta:
-
10
ounces
fresh three cheese tortellini, I use Buitoni (cooked to package instructions) -
3
cups
baby spinach -
1 1/2
cups
cups, diced tomato -
1/2
cup
green pitted olives, sliced (I like Castelvetrano) -
1
cup
freshly grated Parmesan Cheese
Dressing:
-
1/4
cup
Italian Dressing (I use Primal Kitchen) -
1/4
cup
Good quality olive oil - juice of one lemon
-
1/2
teaspoon
red pepper flakes
Start the Chicken:
-
Place a pan on medium heat. While pan heats season chicken by sprinkling both sides of breasts with sea salt, pepper, onion, garlic powder and paprika.
-
When pan has heated for a couple of minutes, add olive oil. Place breasts in pan and sear for five minutes, flip chicken, add one cup of water to pan, cover with lid, and cook for 3-4 more minutes. Turn off heat and allow to cook for 15 more minutes with lid on. Do not lift lid! The heat needs to stay in the pan for the chicken to cook through.
While chicken continues to cook for 15 minutes, prep the rest:
-
Place a pot of salted water on the stove to boil. While water heats, put baby spinach in bowl, dice tomatoes, slice olives, grate cheese and set all aside. Make dressing by whisking together Italian dressing, olive oil, lemon juice and red pepper flakes.
-
Cook pasta to package instructions, most fresh tortellini cooks in 4-5 minutes so time it as best you can for when the chicken is done. Strain pasta in colander, do not rinse. Immediately add pasta to bowl on top of spinach. Allow the pasta to warm spinach while you dice the chicken breasts. Add chicken to bowl. Add tomatoes and olives. Drizzle with dressing and toss well. Add Parmesan cheese and toss again. Serve!
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
View The Organic Kitchen’s Privacy Policy.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
