Bridget's Recipe Corner
 

I love it when a meal comes together without much thought or preparation. In fact, sometimes I find they turn out to be my favorites. My only true inspiration for this recipe was the fact I had some chicken breast tenders I needed to use. After that, I improvised. Sometimes it works, sometimes it doesn't. This one worked, at least for us.  It's a lighter pasta dish that we really enjoyed. It tastes great the next day, even cold. Hope you enjoy it too.

Chicken, Spinach & Tortellini
8-10 chicken tenders
1/2 c. salsa (kind of weird, but it does add flavor)
1 1/2 bags fresh spinach
2 roasted red peppers, chopped**
1 clove garlic, finely chopped
1 shallot, finely chopped
Cheesoning, to taste (Yes, I know I'm addicted, but it's 'good stuff', really.)
3 fresh mozzarella 'balls', cut into cubes, room temperature
1 cup chicken stock, chicken broth will work fine too

1 bag Cheese and Spinach Tortellini (I used Barilla)
olive oil

Kosher salt, to taste

freshly ground pepper, to taste

red pepper flakes (optional)

Season chicken breasts with favorite seasonings, salsa and 1 T. olive oil. Mix well and set aside for about 10 minutes. Heat 1 T. olive oil in large skillet. When ready, add chicken. Cook until done and remove from heat. Cool slightly, then chop into bite-size pieces. Meanwhile, bring large pot of water to a boil, add pasta. Cook to al dente. Drain and reserve. until ready to use. In same large skillet, over medium heat, add 1 T. olive oil. When heated, add garlic and shallot  (optional). Stir well. Cook approximately 3-5 minutes, or until soft. Add chicken stock/broth and red pepper flakes, scraping the drippings from the side of skillet. Add chopped, red bell pepper, then spinach a little at a time until it cooks down. When all the spinach is added, return chicken to skillet. Mix well. In large bowl, add tortellini, spinach mixture and fresh mozzarella. Stir well, until cheese begins to melt. Add salt and pepper to taste and more red pepper flakes if desired.

I served this with one of my new favorites Cassara Nero d'Avola.