Chicken and Tortellini in an Herb Cream Sauce

Sometimes you just gotta have some pasta...

I've been interested in this new product, Philadelphia Cooking Creme, that I've been seeing adds for recently.  It comes in several different flavors such as, Italian Cheese and Herb, Savory Garlic, and Santa Fe.  So I decided to pick up some and give it a try, creating Chicken and Tortellini in an Herb Cream Sauce.

Boy, am I glad I tried this product!  It is sooo tasty, easy to use, and did I say how tasty it is??


This pasta dish is perfect for a weeknight meal or quick lunch.  I added some vegetables which is a good way to get in one of your daily servings.  I also added chicken for protein which also allows you to eat less of a pasta serving, equating to less carbs.  The sauce does the rest and adds all the flavorings you need.  It brings this dish together with a creaminess that seems decadent.


So run out and buy some of this cooking creme and try my yummy pasta dish for your next dinner.


Here are some step by step pictures to help you along.


In a large pot boil the tortellini as directed on the package.  Reserve some of the pasta water for later use.


In the meantime, saute the chopped zucchini in a large skillet over medium heat until crisp tender and slightly browned.  About 5 minutes. (Substitute peas, bell peppers, or mushrooms if you like) Add your shredded chicken to heat through.  Add the cooking creme and stir to combine.  Add the cooked tortellini to the skillet.  Stir to combine.  Add some of the pasta water to loosen the sauce, which will make it easier to coat.

Place in a serving dish and top with some chopped parsley.
Serve!

Isn't this wonderful looking?

Chicken and Tortellini in an Herb Cream Sauce

Serves 4

1 pkg. fresh spinach and cheese tortellini

1 T. olive oil

2 medium zucchini, chopped 

2 cups cooked, shredded chicken breast

1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme

2 T. chopped Italian parsley

Cook pasta in a medium pot of boiling water as directed on package.  Retain 1 cup of pasta water.

Saute  zucchini in a large skillet on medium heat until crisp tender and slightly browned.   Add shredded chicken and heat through.  Add cooking creme and stir to combine.  Add cooked tortellini to the skillet.  Stir to combine.   Add enough of the retained pasta water to loosen up the creme and all all ingredients to become well coated.  Sprinkle with parsley.  Serve immediately.




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Melt in your mouth Monday