Chicken and Sun-Dried Tomato Saute With Spinach Tor

Name: Chicken and Sun-Dried Tomato Saute With Spinach Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, crushed; ¾ cup julienne cut sun-dried tomato packed in oil, drained (reserve 3 tablespoons oil); 12 ounces boneless skinless chicken breast halves, cut into thirds; 1 ½ teaspoons morton lite salt, mixture divided; 1 teaspoon fresh ground black pepper; 2 (7 ounce) boxesuncooked spinach cheese-filled tortellini; ½ cup finely diced shallot; 1 lb sliced fresh mushrooms; ½ cup dry vermouth; freshly grated parmesan cheese (optional)

Servings: persons

1
In small bowl, combine garlic and reserved tomato oil.
2
Brush chicken with half of oil mixture, then season with 1/2 teaspoon Morton Lite Salt Mixture and pepper.
3
Cover and refrigerate at least 1 hour to marinate.
4
In a large skillet, heat remaining garlic/oil mixture and add shallots.
5
Saute over medium heat until shallots are soft and translucent; add chicken.
6
Stir and cook until chicken is no longer pink and juices run clear.
7
Add mushrooms, sun-dried tomatoes, vermouth and remaining 1 teaspoon Morton Lite Salt Mixture.
8
Saute chicken/vegetable mixture until mushrooms are crisp-tender, about 2 to 3 minutes.
9
Prepare tortellini according to package directions; substituting Morton Lite Salt Mixture for salt.
10
Reserve 1/2 cup cooking liquid and drain.
11
Gently toss tortellini and reserved cooking liquid with chicken mixture.
12
Serve immediately with Parmesan cheese, if desired.
13
TIP:.
14
* If dry vermouth is not allowed due to dietary restrictions, substitute low-sodium chicken broth.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 garlic cloves, crushed, ¾ cup julienne cut sun-dried tomato packed in oil, drained (reserve 3 tablespoons oil), 12 ounces boneless skinless chicken breast halves, cut into thirds, 1 ½ teaspoons morton lite salt, mixture divided, and more.

Yes, Chicken and Sun-Dried Tomato Saute With Spinach Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sun-Dried Tomato Saute With Spinach Tortellini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions