Chicken Tortellini with Feta Cream Sauce
A creamy feta and Parmesan sauce coats tender chicken tortellini with sautéed mushrooms and wilted spinach for a quick, comforting meal.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring cups and spoons
- Whisk or spatula
Ingredients
- 1 9 oz package chicken tortellini (or cheese tortellini)
- 1 teaspoon olive oil
- 8 ounces sliced mushrooms
- 3/4 cup half and half
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- fresh cracked pepper to taste
- 2 cups baby spinach leaves
Instructions
- Bring a large pot of salted water to a boil.
- Add the chicken tortellini and cook until tender, 5–8 minutes; drain and set aside.
- Heat the olive oil in a large skillet over medium heat, add the sliced mushrooms, and sauté until soft, about 4–6 minutes; remove mushrooms from the pan and set aside.
- In the same skillet over medium heat, add the half and half, crumbled feta, grated Parmesan, Italian seasoning, and fresh cracked pepper; whisk continuously until the cheeses melt and the sauce thickens, about 7–10 minutes.
- Remove the skillet from the heat, return the cooked tortellini and sautéed mushrooms to the sauce, then add the baby spinach in handfuls and toss until wilted and evenly coated.
- Adjust seasoning with additional pepper if desired and serve immediately.
Notes
- Use cheese tortellini if chicken tortellini is unavailable.
- Whisk constantly to prevent the sauce from scorching.
- Wilt the spinach in the hot sauce rather than cooking it separately.