Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/italia... Ingredients ▢1 tablespoon canola or olive oil ▢1 lb boneless skinless chicken breasts (about 2) cut into ½" pieces ▢1 tablespoon minced garlic ▢1 teaspoon dried basil ▢1 teaspoon dried oregano ▢1 teaspoon salt ▢½ teaspoon dried thyme ▢⅛ teaspoon red chili flakes (more if you like the heat) ▢14 oz canned diced tomatoes (with liquid) 398 ml ▢1 cup chopped fresh spinach ▢½ cup roasted red peppers (store bought) chopped ▢½ cup cream (any kind – or milk) ▢½ cup chicken broth ▢2 teaspoons corn starch ▢3 cups frozen cheese tortellini (350 grams) ▢1 cup shredded mozzarella ▢2 tablespoons shredded Parmesan cheese Instructions In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes. Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute. Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well. Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes). Stir in spinach and cheeses and serve.