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Creamy Parmesan Chicken and Spinach Tortellini<\/p>\nCreamy Parmesan Chicken and Spinach Tortellini<\/p>\n
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4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally<\/p>\n
kosher salt and black pepper<\/p>\n
1\/4 C. all-purpose flour<\/p>\n
1 tsp. garlic powder<\/p>\n
2 T. extra virgin olive oil<\/p>\n
2 T. salted butter<\/p>\n
2 shallots, finely chopped<\/p>\n
3 cloves garlic, finely chopped or grated<\/p>\n
2 T. fresh thyme leaves (or 2 tsp. dried thyme)<\/p>\n
red pepper flakes<\/p>\n
3 C. fresh baby spinach<\/p>\n
3\/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc<\/p>\n
1 C. low sodium chicken broth<\/p>\n
1 lb. fresh or frozen cheese tortellini<\/p>\n
3\/4 C. heavy cream or canned coconut milk<\/p>\n
1\/2 C. grated parmesan cheese<\/p>\n
juice from 1 lemon<\/p>\n
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Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat 2 T. olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add 1 T. olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Creamy Parmesan Chicken and Spinach Tortellini 4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally kosher salt and black pepper 1\/4 C. all-purpose flour 1 tsp. garlic powder 2 T. extra virgin olive oil 2 T. salted butter 2 shallots, finely chopped 3 cloves garlic, finely chopped or grated 2 T. fresh thyme leaves (or 2 tsp. dried thyme) red pepper flakes 3 C. fresh baby spinach 3\/4 C. dry white wine, such as Pinot Grigio…<\/p>\n