Dairy Farmers of Canada

Chicken and Fresh Spinach Tortellini

This recipe is taken from the 2008 Milk Calendar. A delicious, nutritious meal that's ready in under half an hour. You save on clean-up by cooking everything in the same pot ' you don't even need to drain the pasta.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 servings
chicken and fresh spinach tortellini

Ingredients

  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 cups (750 mL) Milk
  • 1/2 cup (125 mL) chicken stock or water
  • 1 lb (450 g) boneless skinless chicken
  • 12 oz (350 g) fresh cheese tortellini
  • 2 garlic cloves minced
  • 6 cups (1.5 L) fresh baby spinach
  • 1/2 small red bell pepper thinly sliced
  • Grated zest of 1 lemon
  • Hot pepper sauce
  • Freshly grated Canadian Parmesan cheese
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Preparation

In a large pot, whisk flour, salt and pepper into milk and stock; bring to a simmer over medium-high heat, stirring occasionally.

Meanwhile, cut chicken into 1-inch (2.5 cm) pieces. Stir chicken, tortellini and garlic into pot. Reduce heat, cover and simmer, stirring occasionally, for about 8 min or until tortellini is almost tender and chicken is no longer pink inside. Add spinach, red pepper and lemon zest; cook, stirring, just until spinach is wilted.

Season to taste with hot pepper sauce. Serve sprinkled with Parmesan.

Tips

For the Adventurous: Use 3 cups (750 mL) chopped Swiss chard in place of half the spinach and add crisped strips of pancetta on top.

Healthy Eating Tip: This dish is an excellent source of many important vitamins and minerals! You can't get a much better bang for your nutritional buck than this.

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Nutritional information

Per serving
Energy: 550 Calories
Protein: 49 g
Carbohydrate: 60 g
Fat: 12 g
Fibre: 4 g
Sodium: 899 mg

Top 5 Nutrients

(% DV*)
Calcium: 43 % / 475 mg
Folate: 91 %
Niacin: 99 %
Riboflavin: 56 %
Vitamin A: 82 %