Creamy Chicken Tortellini
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main Course
Servings: 6
Ingredients
- 1 dash olive oil
- 1/2 an onion diced
- 1 sprig fresh rosemary leaves finely chopped
- 3 cloves roasted garlic *see note
- 1 pound ground chicken
- 1 can cannellini beans 15 oz size, 1/4 of the liquid reserved
- 2 cans diced tomatoes 28 oz size
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 package fresh chicken tortellini 20 oz size
- 2 cups baby spinach leaves packed
- 1/2 cup freshly grated parmesan
- 1 pinch truffle sea salt plus additional as needed to taste
Instructions
- In a large dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion, rosemary and roasted garlic and let them get fragrant for about a minute. Then add the chicken in and let it get completely cooked through for about 5 minutes while you break it up.
- Pour in the cannellini beans with the reserved liquid, the diced tomatoes, chicken stock and heavy cream and give it all a big stir. Bring the mixture to a low boil and let it simmer for 15 minutes.
- After the 15 minutes are up, add the tortellini, spinach, parmesan and salt and stir it all in well. Let the mixture gently boil for another 7-8 minutes to let the tortellini get perfectly tender, then take it off of the heat.
- Taste for salt and add more to your liking as necessary. Then just scoop the mixture into bowls and serve hot immediately!
Recipe Notes
*to roast garlic, pre-heat the oven to 400. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Dizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks to use whenever you need it.