Chicken and Sun-Dried Tomato Saute With Spinach Tortellini Recipe

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

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)

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.

No additional tips available.

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

How did you like this recipe?

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.

Chicken and Sun-Dried Tomato Saute With Spinach Tortellini

How did you like this recipe?

Frequently Asked Questions