An easy and delicious dinner recipe — creamy sun-dried tomato, mushroom, spinach, and chicken tortellini bake prepared and cooked beat one skillet.

It’s been a short time since we’ve prepared a whole dinner in one skillet and that i am excited to share with you this dish. a few of years ago I posted this one skillet creamy chicken gnocchi and after learning it’s become a favourite in numerous households I wanted to make an equally easy + tasty dish with some different flavors and ingredients.

 

This creamy food is full of flavor, but quite bit lighter than most creamy pasta dishes. You’ll be amazed how flavorful the white sauce is particularly after you learn it's no cream or half and half (low-fat milk and chicken broth/stock for the win on this dish).

As we’re still beginning 2018 I’m getting to still share better-for-you options that make keeping your healthy eating goals easy WITHOUT sacrificing flavor. And one among my favorite ways to try to to that? many spices! McCormick spices add robust flavors and elevate ingredients without packing on the calories. We’re adding quite array of McCormick spices to the present dish and you’ll be amazed what proportion flavor you'll get with an entire lot less calories!

The Spices We’re Using during this Dish:

• McCormick Oregano Leaves

• McCormick Basil Leaves

• McCormick Parsley Flakes

• McCormick Paprika

• McCormick Red Pepper Flakes

 

 

 

 

 

 

 

How do the creamy sun dried tomato chicken tortellini:

• Start by sautéing the mushrooms, sun-dried tomatoes, and garlic during a bit of oil + butter. We’re using the oil from the sun-dried tomatoes which adds an honest fruity vegetable oil taste and therefore the butter adds some creamy butter flavor to the dish. The butter isn’t getting to raise the smoke-point so you’ll still want to stay the skillet over medium heat. Once the veggies are slightly tender (they cook more, so just to a “crisp” tender stage) you’ll remove them from the skillet and put aside while we make the fast white sauce .

• The white sauce may be a lot healthier than most — we aren’t using cream or half and half and instead employing a mixture or chicken broth/stock and milk. you'll even make the white sauce with low fat (1% milk) to stay it just a touch lighter.

• Once the sauce is good , thick, and creamy you’ll add the mushroom + tomato mixture back in along side some rotisserie chicken, fresh baby spinach, and refrigerated tortellini. You’ll just stir it all at once and add a touch of parmesan cheese on top and it’s able to bake.

• The bake time on this dish is pretty quick; you’re watching about 10-13 minutes total. With a comparatively quick prep time you'll definitely have this dish from prep to table in half-hour or less!

 

 

This creamy sun-dried tomato and chicken tortellini is super quick and straightforward to form — you'll have it from start to table in 30-35 minutes!

How are you able to Make The Prep On This Chicken Tortellini Bake As Quick As Possible?

• Use leftover cooked/grilled chicken or a rotisserie chicken. The fastest possible scenario: take some rotisserie chicken pre-ripped!

• Grab some pre-sliced mushrooms. If you don’t need to slice the mushrooms you'll save a few of minutes.

• Use pre-washed baby spinach. Again, saving time by not having to scrub and dry the spinach.

• Use grated Parmesan cheese. Usually I’m an enormous proponent of using freshly cheese , but this dish works great and still tastes delicious with an honest quality pre-grated Parmesan cheese (not the bottled parmesan cheese, but what you’ll find within the deli section of your grocery store).

 

With a lot of flavor, plenty of better-for-you ingredient choices, and a record prep time what isn’t there to like about this dish?! Enjoy!

 

More Easy One Skillet Dinners:

 One Skillet Tuna Pasta

One Skillet Cheesy Taco Pasta

One Skillet Sausage Gnocchi

 

An easy and delicious dinner recipe -- creamy sun-dried tomato, mushroom, spinach, and chicken tortellini prepared and cooked beat one skillet.

prep time : quarter-hour

cook time : 12 minutes

total time : 27 minutes

calories : 399kcal

 

 

 

 

 

 INGREDIENTS

• 5 tablespoons unsalted butter, separated

• 1 jar sun-dried tomatoes (1 tablespoon oil and 3/4 cup tomatoes), coarsely chopped

• 1 package (8 ounces) baby bella mushrooms, sliced

• 1 teaspoon minced garlic

• 1/4 cup white flour

• 1/2 teaspoon McCormick Oregano Leaves

• 1 teaspoon McCormick Basil Leaves

• 1 teaspoon McCormick Parsley Flakes

• 1/4 teaspoon McCormick Paprika

• 1/4 teaspoon McCormick Red Pepper Flakes

• 1 and 1/4 cup milk (1%, 2%, or whole; not skim)

• 1 cup chicken broth (or broth)

• 1/2 cup + 3 tablespoons Parmesan cheese, separated

• 9 ounces refrigerated cheese-filled tortellini

• 1 and 1/2 cups shredded rotisserie chicken

• 2 cups fresh baby spinach

• Sea salt and freshly cracked pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 INSTRUCTIONS

1. Move a rack in your oven to the upper third of the oven then preheat to 425 degrees F.

2. Place an outsized oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.

3. Add within the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for an additional 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to alittle bowl or plate and put aside .

4. Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk within the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add altogether of the seasonings and salt + pepper to taste.

5. Very gradually whisk within the milk and chicken broth or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and permit to melt.

6. Add within the prepared chicken (remove skin and bones and shred or dig small pieces OR use prepared rotisserie chicken that has already been dig pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a touch more milk or broth/stock).

7. Top with remaining Parmesan cheese and place within the oven.

8. Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are hard . If desired, activate the broiler then broil for an additional 2-3 minutes.

9. Remove from the warmth , top with additional salt, pepper, and a few chopped fresh parsley if desired. Enjoy immediately.

NUTRITION FACTS

Calories:399kcal