Cheesy Chicken Pasta Bake (Printable Version)
# What You'll Need:
01 -
1 pound chicken breast, diced into 1-inch pieces.
02 -
1/2 teaspoon sea salt.
03 -
1/2 teaspoon ground black pepper.
04 -
1 1/2 teaspoons dried Italian herbs.
05 -
1 teaspoon smoky paprika.
06 -
2 tablespoons plain flour.
07 -
1 tablespoon unsalted butter.
08 -
2 tablespoons olive oil, split.
09 -
1 shallot, finely chopped.
10 -
4 cloves garlic, crushed.
11 -
1/4 teaspoon crushed red pepper.
12 -
1/4 cup chopped oil-packed sun-dried tomatoes.
13 -
1/4 cup concentrated tomato paste.
14 -
2 cups chicken stock.
15 -
1 pound cheese-filled tortellini.
16 -
1 cup full-fat cream.
17 -
3 cups roughly torn spinach leaves.
18 -
1/2 cup grated fresh parmesan cheese.
# Preparation Steps:
01 -
Mix diced chicken with flour and spices until each piece gets a light coating.
02 -
Heat butter with oil and cook chicken until golden, then set aside.
03 -
Use remaining oil to cook shallot, garlic and sun-dried tomatoes, then mix in spices, paste and stock.
04 -
Drop tortellini into the liquid, cover and bubble for 3-4 minutes, giving it a stir halfway.
05 -
Add the chicken back in with spinach, cream and cheese, then stir everything together.
# Additional Tips:
01 -
Takes less than half an hour to make.
02 -
Splash in some liquid when warming up leftover portions.
03 -
Feel free to use more or less tortellini as needed.