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Tortellini with spinach and chicken

By chef Leonhard Wenzel

A combination of chicken, spinach and stuffed pasta. A balanced and hearty lunch.

13 min
Easy

2 min prep · 11 min cook

Tortellini with spinach and chicken
586 kcal · per serving
Protein 34g Carbs 52g Fat 24g
Ingredients

What you will need

5 items · serves 1
  • Tortellini 125 g
  • Chicken Breast 0.5 pcs
  • Frozen spinach 100 g
  • Double Cream 50 ml
  • Vegetable oil 0.25 tbsp

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Method

Steps to cook

7 steps · 11 min cook

  1. Prepare the ingredients. This is what will be on your plate – creamy tortellini with chicken and spinach; prepare your ingredients in advance so the work goes smoothly 🍝🍗🔥 Let the spinach thaw in cold water so it will cook more quickly later.

  2. Cook the tortellini. Cook the tortellini in salted water according to the package instructions, then drain them.

  3. Prepare the chicken. Cut the chicken into thin slices.

  4. Sear the chicken. Heat oil in a pan over medium heat, season the chicken with salt and pepper, and cook for about 3–4 minutes until golden brown, then set it aside.

  5. Make the sauce. In the same pan, sauté the spinach over medium heat, season with salt and pepper, pour in the cream and return the chicken. Cook for a few minutes until the sauce slightly thickens.

  6. Toss with the tortellini. Add the cooked tortellini and mix everything so the sauce evenly coats the pasta.

  7. Serve. Serve immediately 🍽️✨

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