Tortellini with spinach and chicken
By chef Leonhard Wenzel
A combination of chicken, spinach and stuffed pasta. A balanced and hearty lunch.
- 13 min
- total
- Easy
- level
2 min prep · 11 min cook
What you will need
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Tortellini 125 g -
Chicken Breast 0.5 pcs -
Frozen spinach 100 g
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Double Cream 50 ml -
Vegetable oil 0.25 tbsp
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Steps to cook
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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.
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Cook the tortellini. Cook the tortellini in salted water according to the package instructions, then drain them.
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Prepare the chicken. Cut the chicken into thin slices.
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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.
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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.
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Toss with the tortellini. Add the cooked tortellini and mix everything so the sauce evenly coats the pasta.
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Serve. Serve immediately 🍽️✨
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