There are nights when you need to put a meal together quickly to avoid grabbing takeout and a stocked pantry is very handy. This Cheesy Spinach and Artichoke Tortellini with Chicken is ready in as little as 30 minutes and tastes like a restaurant-quality dish.
Cooks Notes:
- If you prefer not to use canned pantry staples, you can use frozen or fresh. The cooking time might be affected slightly and thaw any frozen foods first.
- The canned ingredients have enough sodium that additional salt is not required.
- If you prefer not to use butter, you can substitute half olive oil and half butter.

Cheesy Spinach and Artichoke Tortellini with Chick
Ingredients
- 1 19 ounce package frozen cheese tortellini
- 1/4 cup butter
- 2 cloves garlic pressed
- 1/2 onion finely chopped
- 8 ounces fresh mushrooms roughly chopped
- 1 14 ounce can quartered artichoke hearts, drained and coarsely chopped
- 2 5 ounce cans chunk chicken, drained, or about 1 cup cooked chicken
- 2 cups fresh spinach roughly chopped
- 2 tablespoons roasted red pepper chopped
- 1 cup shredded mozzarella
- 1/2 cup Parmesan cheese grated
Instructions
- Cook tortellini according to package directions. Drain but reserve water.
- While the pasta cooks, melt butter in a large skillet over medium-high heat. Add onions, mushrooms, and garlic, cooking until softened, about 4 minutes.
- Stir in artichokes and chicken. Toss together with cooked tortellini.
- Gently mix in spinach, roasted red pepper, and cheeses. Heat through and serve, or if you prefer a creamier sauce, add one cup of pasta water and simmer for about two minutes.
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