Chicken Tortellini Primavera
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast, cut into small pieces1 3oz pkg fat free cream cheese, softened1 tsp Italian seasoning1/4 c. parmesan cheese16 oz pkg cheese tortellini1/2 c. 2% milk1 medium tomato, diced1 medium onion, diced8 oz mushrooms washed and sliced10 pkg, frozen chopped spinach1 TBS olive oil1 tsp garlic powderdash of salt
Prepare tortellini per package directions.
Thaw and thoroughly drain spinach.
In the mean time, over medium heat in a deep skillet, sautee chicken in olive oil with mushrooms and onions, with Italian seasoning, salt, and garlic powder. Cook until chicken is browned and onions are translucent. Add in the drained spinach.
Cube the cream cheese and add to skillet, it will start to melt. Blend in the cream cheese and parmesan cheese. When the cream cheese is all melted and creamy, add in the milk and stir to mix evenly.
Add in the cooked and drained pasta and the diced tomato. Stir gently to coat pasta. Serve immediately, refrigerate left overs.
Approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DAISY22_8.
Thaw and thoroughly drain spinach.
In the mean time, over medium heat in a deep skillet, sautee chicken in olive oil with mushrooms and onions, with Italian seasoning, salt, and garlic powder. Cook until chicken is browned and onions are translucent. Add in the drained spinach.
Cube the cream cheese and add to skillet, it will start to melt. Blend in the cream cheese and parmesan cheese. When the cream cheese is all melted and creamy, add in the milk and stir to mix evenly.
Add in the cooked and drained pasta and the diced tomato. Stir gently to coat pasta. Serve immediately, refrigerate left overs.
Approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DAISY22_8.
Nutritional Info Amount Per Serving
- Calories: 407.4
- Total Fat: 10.9 g
- Cholesterol: 81.6 mg
- Sodium: 610.6 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 3.3 g
- Protein: 34.5 g
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