Recipe: Grilled Chicken and Tortellini Primavera

This chicken and tortellini recipe was adapted from an old Kraft recipe. You can prepare a few things in advance to make it even quicker…. You can cook the chicken ahead and slice it and refrigerate it until you need it. Slice, chop and mince the vegetables ahead… as well as, cook the spinach and drain it ahead…. Keep everything in the fridge until you are ready to cook… the meal can be ready in under a half hour… and if you prep it ahead… there’s very little clean up.

It’s perfect for dinner quests…. serve it with garlic bread and a salad…. and you have a great meal in minutes.

This will easily serve 6 with bread and salad accompaniments.... probably will serve 4 if that's all you serve.

It’s quick and easy and totally fool-proof.

Enjoy!

Grilled Chicken and Tortellini Primavera Recipe:

All you need:

2 cups fresh mushroom slices
½ medium onion, chopped
2 cloves of garlic, minced
3 tablespoons margarine (I use “I Can’t Believe It’s Not Butter Light”)
1 (10 oz.) package chopped spinach, cooked and well drained
3 boneless chicken breast halves, grilled and sliced
1 ½ packages (8 oz.) Philadelphia Brand Cream Cheese, cut into chunks
2 medium Roma (Plum) tomatoes, chopped
½ cup grated Parmesan cheese
¾ cup to 1 cup milk* start with ¾ cup and add more if you want a thinner sauce
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Italian Seasoning
20 oz. package fresh cheese filled tortellini, cooked and drained
1 Roma tomato, chopped for garnish
Chopped fresh parsley for garnish

All you need to do:

In a large pot cook the tortellini according to package directions. Drain.

In the same pot…. melt the margarine and sauté the onions and garlic over medium high heat until onions are soft.

Add the mushrooms and continue cooking until mushrooms are cooked (about 5 minutes).
Add the spinach, cream cheese, milk, Parmesan cheese, salt, pepper and Italian seasoning.

Stir constantly until all the cream cheese has melted and sauce is the desired thickness (add more milk if you prefer a thinner sauce).

Add the 2 chopped Roma Tomatoes, folding them in.

Add the chicken and tortellini, mix well.

Turn the pasta mixture into a large serving bowl.

Sprinkle remaining chopped Roma Tomato over the top.

Sprinkle with chopped fresh parsley.