Creamy Parmesan Chicken and Spinach Tortellini

Name: Tortellini Ayam Parmesan Krim dan Bayam
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4 -6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally; kosher salt and black pepper; 1/4 cup all-purpose flour; 1 teaspoon garlic powder; 2 tablespoons extra virgin olive oil; 2 tablespoons salted butter; 2 shallots, finely chopped; 3 cloves garlic, finely chopped or grated; 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried thyme)); red pepper flakes; 3 cups fresh baby spinach; 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup low sodium chicken broth; 1 pound fresh or frozen cheese tortellini; 3/4 cup heavy cream or canned coconut milk; 1/2 cup grated parmesan cheese; juice from 1 lemon

Every bite is layered with delicious flavors...an easy no-fuss dinner that everyone will love!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 28 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

4 -6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
kosher salt and black pepper
1/4 cup all-purpose flour
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
2 shallots, finely chopped
3 cloves garlic, finely chopped or grated
2 tablespoons fresh thyme leaves ((or 2 teaspoons dried thyme))
red pepper flakes
3 cups fresh baby spinach
3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup low sodium chicken broth
1 pound fresh or frozen cheese tortellini
3/4 cup heavy cream or canned coconut milk
1/2 cup grated parmesan cheese
juice from 1 lemon

Steps

1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.3. To the skillet, add 1 tablespoon olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted.4. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. 5. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.