Lemon Chicken Tortellini
- 3tsp[minced]garlic
- 2cbaby spinach
- 1[cubed]chicken breast
1 inch pieces
- 1/2c[grated]parmesan cheese
- 1tbspolive oil
- 1.5cchicken broth
- 1/4cwater
- 1tbsplemon juice
- salt and pepper to taste
- 10oztortellini
cheese, refrigerated
Directions:
Timers
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with salt and pepper.
- Cook until golden brown on bottom, about 2-3 minutes then flip and cook an additional 2-3 minutes until cooked through. Transfer to a plate.
- Add butter to the warm skillet and allow to melt, scraping up any browned bits from the pan from the chicken.
- Add garlic and saute 20 seconds. Add chicken broth and water and stir to combine.
- Add tortellini. Cover and allow to boil for just a couple minutes, stirring occasionally, until tortellini are tender--don't over cook!
- Add the pieces of Neufchatel cheese, parmesan cheese and lemon juice and stir until melted into the sauce.
- Return chicken to pan and add spinach. Toss to combine. Season with additional salt and pepper, if needed.
- Remove from heat, cover and let rest for a few minutes for spinach to wilt and sauce to thicken slightly.
- Serve warm with extra parmesan cheese, if desired.