Creamy Tuscan Chicken Sausage Tortellini
Upgrade your pasta game with this rich Tuscan tortellini, layered with rustic, bold flavors. Bell & Evans Hot Italian Chicken Sausage brings a satisfying component to the meal — so there’s no need to make a separate protein — and the vegetables, like spinach and cherry tomatoes, add color and nutrition. The luxe creamy sauce, enriched with Bell & Evans Organic Chicken Broth, elevates the dish to the next level!
Ingredients
- 1 Pkg Bell & Evans Hot Italian Chicken Sausage
- 3 TB Olive oil, divided
- 1 lb Cheese tortellini pasta
- 2 cups Cherry tomatoes, halved
- 1 lb Cremini mushrooms, stemmed and cut into 1/4-inch slices
- 1 Shallot, thinly sliced into rounds
- 2 cloves Garlic, minced
- 2 tsp Italian seasoning
- 1 cup Heavy cream
- 1/2 cup Bell & Evans Organic Chicken Broth
- 1/3 cup grated Parmesan cheese, plus more, for garnish
- 2 1/2 cups packed Baby spinach
- Salt and black pepper, to taste
- Chopped fresh basil, for garnish
Preparation
- Heat 1 tablespoon of oil in a large straight-sided skillet over medium heat. Add the sausage and cook, flipping occasionally, until golden-brown and internal temperature reaches 165°F, about 20 minutes. Slice into 1/2-inch coins and set aside.
- Meanwhile, fill a large pot with water and bring to a boil over high heat. Cook the pasta according to package directions; drain and set aside.
- Heat 1 tablespoon of oil in the same clean skillet over medium heat. Add the tomatoes and Italian seasoning, and cook, stirring occasionally, until tomatoes begin to release their juices, about 3-5 minutes. Transfer to a plate and set aside.
- To the same skillet, add the mushrooms and cook, stirring occasionally, until golden-brown and tender, about 5-8 minutes. Add the shallots and the garlic and cook until fragrant, about 30 seconds.
- Stir in the heavy cream, broth and Parmesan, and cook until a sauce forms, about 5-8 minutes. Add the spinach, pasta, sausage and tomatoes, and toss until spinach is wilted and pasta is coated, about 1-2 minutes. Season with salt and pepper, to taste.
- Garnish with the basil and additional Parmesan. Serve and enjoy.
Made this for dinner last night and it was delicious! great way to pack a bunch of vegetables into a dish.