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LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shared this recipe.

Spinach Tomato Tortellini with Chicken Option
1 (16 ounce) package cheese tortellini
2 Medium Fresh Tomatoes
2 Teaspoons of Minced Garlic
½ Cup of Diced White Onion
2 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper 1 1/2 teaspoons dried basil
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup shredded Parmesan cheese

See Optional Note Below for Chicken

DIRECTIONS:
1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. Do not overcook.
2. While you get the tortellini going, combine the tomatoes, half of the spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Optional : If you want to add meat to this dish, I would recommend chicken but shrimp would also be great. For Chicken, Use 2 Boneless Breasts of Chicken (thawed) and cut into medallions or bite size pieces, whichever you prefer. Saute in skillet with 2 Tablespoons of Extra Virgin Oil Olive, 1 tsp of minced garlic, and I tablespoon of Italian Seasoning. Top your pasta dish just prior to serving.