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Chicken and Spinach Baked Tortellini

Chicken and Spinach Baked Tortellini
Serving & Size

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Creamy sauce and a cheesy topping for this cheese-filled baked pasta dish makes this the ultimate comfort food, perfect for any time of year.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
1. Set oven to broil. Heat oil and butter in large stock pot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onion, garlic, thyme, salt and pepper; cook for 3 to 5 minutes or until mushrooms are browned and most of the liquid has evaporated.
2. Deglaze with wine; simmer for 8 to 10 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Stir in spinach until wilted. Remove from heat and let cool completely. Refrigerate for up to 3 days. In large bowl, combine all three cheeses.

Recipe Tip

  1. Heat 1 cup (250 mL) sauce until bubbling; toss with 6 oz (175 g) tortellini. Spread into heatproof shallow dish. Sprinkle with 1/2 cup (125 mL) cheese blend. Broil for about 2 minutes or until melted and golden.
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