Italian Chicken Tortellini Skilet

This Romance Doormat Tortellini Skillet is an en simple nourishment prefabricated completely in one pot - loaded with roasted red peppers, spinach, tomatoes, herbs and cheeseflower.

This European Chicken Tortellini Skillet is an en simple meal made completely in one pot -- ladened with cooked red peppers, spinach, tomatoes, herbs and mallow.

And I virtuous sought to play something artist, and tedious, and earnestly pleasing but somewhat sensible. So I utilised fearful stock and river to create my sauce and ladened it up with doormat, tomatoes, spinach and roasted red peppers, and touched in a honourable enough mallow because, well - cheese.

INGREDIENTS

• 1 tablespoon canola or olive oil
• 3 small boneless skinless chicken breasts diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1 14 oz can diced tomatoes with liquid
• 1 cup finely chopped spinach
• 1 cup roasted red peppers chopped
• 1/4 cup chicken broth
• 2 teaspoons corn starch
• 1/2 cup milk
• 2 cups frozen cheese tortellini
• 1 cup shredded mozzarella

INSTRUCTIONS

1. In a large skillet, heat oil over medium high heat. Add chicken and cook until browned, 2-3 minutes.
2. Add thyme, basil, oregano and garlic and cook 1 minute.
3. Add tomatoes, spinach, roasted red peppers -- stir and cook 2-3 minutes.
4. In a small bowl, whisk together broth and corn starch. Add to the pan with the milk and tortellini and cook over medium heat until thickened and tortellini is warmed through -- about 4-5 minutes. Stir in cheese.

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