Chicken, Spinach & Tortellini
Preparation Time: 5
mins
Cooking Time: 10
mins
Serves: 2
Difficulty: Easy
Diet: Egg free, Nut free
Tortellini is such a handy food to keep in the fridge – it cooks in minutes so you can have a meal on the table in jig time. You can use whatever leaves you have in the fridge if you don’t have any spinach to hand. Finish it off with a generous sprinkling of Parmesan shavings.
Ingredients
- 1 tbsp olive oil
- 2 leeks, trimmed, washed and chopped
- 1.2l chicken stock
- 300g leftover cooked chicken, shredded
- 1 x 400g pack of spinach and ricotta tortellini
- 100g baby spinach, roughly chopped
- Handful of fresh parsley, chopped
- Handful of fresh dill, chopped
To serve:
- Parmesan, grated
- Garlic bread (optional)
Method
- Heat the olive oil in a pan over a medium heat and cook the leeks until softened. Add the stock and simmer for 8-10 minutes.
- Stir in the chicken, tortellini and spinach. Simmer for 5-6 minutes until the tortellini are cooked, the spinach has wilted and the chicken is heated through.
- Stir in the fresh herbs and serve immediately with grated Parmesan and garlic bread, if desired.
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