Chicken Tortellini Primavera
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Tortellini Primavera calories by ingredient
Introduction
Very yummy and SO easy to make. Tastes more sinful than it is! Very yummy and SO easy to make. Tastes more sinful than it is!Number of Servings: 6
Ingredients
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1 lb boneless, skinless chicken breast, cut into small pieces
1 3oz pkg fat free cream cheese, softened
1 tsp Italian seasoning
1/4 c. parmesan cheese
16 oz pkg cheese tortellini
1/2 c. 2% milk
1 medium tomato, diced
1 medium onion, diced
8 oz mushrooms washed and sliced
10 pkg, frozen chopped spinach
1 TBS olive oil
1 tsp garlic powder
dash of salt
Directions
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.
Member Ratings For This Recipe
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