Creamy Spinach Tomato Tortellini

 

Ingredients

• 1 (20 oz) pkg three cheese tortellini 
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk 
• 1/2 cup heavy cream
• 1 (14.5 oz) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 1 1/2 Tbsp  basil
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
• Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes. 

*Recipe slightly adapted and Photo from: Cooking Classy


Rate It!
Jen: 8
Kile: 6.5
Kiley: 8
Madee: 8
Destrie: 9

Stovetop Chicken and Rice

1 can Cream of Chicken Soup

2 cups chicken broth

1 1/2 cups minute rice (uncooked)

1/4 cup Hormel real bacon bits

1 cup shredded cheddar cheese

2 cups chopped, cooked chicken

1  package Ranch dressing mix

In a large pot combine soup, chicken broth and rice and bring to a boil.
 Stir in remaining ingredients.  Cover and simmer for 15 minutes.

Rate It!
Jen: 8.5
Kile: 8
Kiley:
Madee:
Destrie: 7

Recipe slightly adapted and Photo from: Plain Chicken