Chicken and Tomato Cream Tortellini

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6

Chicken cooked with tortellini in a tomato cream sauce with artichoke hearts and baby spinach. This all-in-one meal cooks in one pot. Inspired by Donna Elick at The Slow Roasted Italian https://www.theslowroasteditalian.com/one-pot-creamy-chicken-tortellini/ 

6 chicken thighs 

2 Tbsp olive oil 

Salt and pepper, to taste 

2 cups heavy cream 

28 oz diced tomatoes 

20 oz cheese tortellini, refrigerated

7 cloves garlic, minced 

1 tsp Italian seasoning 

6 oz artichoke hearts, sliced bite-size 

3 green onions, sliced 

½ cup Parmesan cheese, grated 

5 oz baby spinach 

Basil 

Dry chicken on a plate between paper towels. In a large skillet over moderate heat, add the olive oil, and chicken, seasoned with salt and pepper; cook about 4 minutes per side. Remove the chicken when golden on both sides to a plate and wipe excess oil from the skillet with a paper towel. Pour cream, tomatoes, and tortellini into the skillet and cook with a lid on for 3 minutes. Remove the lid and stir in the garlic, Italian seasoning, and artichoke hearts. Nestle the chicken back into the skillet and top with green onions, parmesan cheese, and spinach. Cook a couple of minutes longer or until the chicken is cooked all the way through and registers 165* on a meat thermometer or is no longer pink when sliced into in the thickest part. Garnish with basil, serving with additional cheese.