Sue’s Spicy Tomato Basil Tortellini

Total Time Prep/Total Time: 30 min.
Yield 8 servings
Test Kitchen Approved
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, chopped
  • 1 habanero pepper, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 2 cups heavy whipping cream
  • 1/2 cup shredded Italian cheese blend
  • 1/3 cup chopped fresh basil

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
  3. In the same pan, add onion, habanero pepper, garlic and the remaining 1 teaspoon Italian seasoning and 1 tablespoon oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

Nutrition Facts

1-1/4 cups: 488 calories, 31g fat (17g saturated fat), 126mg cholesterol, 575mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 22g protein.

A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Recipe Creator
Community Cook

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