Creamy Sundried Tomato Tortellini

This recipe is SO delicious and SO easy. It uses cream so isn’t the healthiest pasta but we’ve added in some veggies to make the meal more nutritious. Enjoy!


Creamy Sundried Tomato Tortellini

Ingredients

400g fresh pre made pasta (we used Pasta Vera)

3 cloves of garlic, diced

1-2 chicken breasts, diced (optional)

1 courgette, sliced

Handful of button mushrooms, sliced

Handful of baby spinach

300mL cream

1 x small sundried tomato dip

50g grated parmesan cheese


Method

  1. Bring a large pot of salted water to the boil. Once the water is boiling, add pasta and cook to packet instructions.

  2. Cut chicken breasts (if using), garlic and veggies.

  3. Heat a fry pan over a medium to high heat, add a generous amount of olive oil. Add chicken and fry. Once chicken is half cooked, add courgette, garlic and mushrooms and continue frying until everything is cooked.

  4. Check on pasta and drain if it’s cooked.

  5. Return the empty pot you cooked the pasta in to an element on low heat. Add cream and sundried tomato dip. Whisk until well combined, and let it simmer for a few minutes. Stir in parmesan cheese

  6. Add everything back into the pot: pasta, chicken and veggies. Stir through spinach until wilted.

  7. Season with salt and pepper.

Kate Christison