Chicken Tortellini with shrimp and spinach cream sauce

 

 

 

 

 

 

CHICKEN TORTELLIN WITH SHRIMP AND SPINACH CREAM SAUCE

 

  • 1 (6 servings) Pre packed chicken tortellini
  • 1lb shrimp ( peeled and deveined)
  • 1 small onion diced
  • 1 cup chopped red, yellow and orange bell pepper ( used what colors you have)
  • 1 tbsp minced garlic
  • 2 tbsp butter
  • 1/2 tsp
  • 1 tsp salt ( divided ½ and ½ )
  • ½ tsp garlic powder
  • ½ tsp lawry’s seasoning salt
  • 1 tsp black pepper
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 ½ cup frozen spinach( defrost and drained )
  • Juice of 1 lemon ( divided ½ and ½)
  • 1 cup shredded parmesan cheese
  • Additional grated parmesan cheese for topping ( optional)

DIRECTIONS

Wash shrimp in water and juice of ½ lemon, Dry shrimp in clean paper towel or clean chicken cloth. Season,  with all dry seasonings, use ½ tsp of salt, save the other ½ if needed later.

Cook chicken tortellini’s using directions. Drain. Using a sauce pan with lid, on medium high heat add olive oil, brown shrimp on each side , about 1-2 minutes on each side. Set shrimp aside on a plate, then add butter let butter melts, then add minced garlic and chopped onions, sauté for about 2 minutes till soften, then add chopped peppers and sauté another 2-3 minutes till soften, add chicken broth and heavy cream, bring to a low boil, about 6 minutes, then add spinach, stir and combine real well, then  add the brown shrimp back in , add shredded parmesan cheese, stir until cheese is melted about 6 minutes. Then add the cooked Tortellini back in and stir combining all the ingredients together, serve with grated parmesan cheese on top.