Easy One-Pot Chicken Mozzarella Tortellini with Tomato, Alfredo, and Spinach

Ingredients

• 20 oz chicken mozzarella tortellini (Family-size bag; refrigerated or frozen tortellini may be used according to package directions)
• 14.5 oz petite diced tomatoes (1 can)
• 15 oz Alfredo sauce (1 jar; use any variety you like)
• 0.25 cup water (A splash, used to rinse the Alfredo sauce jar)
• 10 oz frozen chopped spinach (1 bag)
• Parmesan cheese (Optional, for serving; add as much as desired)
• red pepper flakes (Optional, to taste)

Steps

1. 1

   Bring a large pot of water to a boil. Add the chicken mozzarella tortellini and cook for about 3 minutes, or according to the package directions, until the pasta is tender and cooked through.

2. 2

   Drain the tortellini thoroughly and set it aside briefly. Keep the cooked pasta from sitting in excess water so the finished sauce remains creamy.

3. 3

   Place a large skillet or sauté pan over low heat. Add the petite diced tomatoes, including their juices.

4. 4

   Add the jar of Alfredo sauce to the pan. Pour a small splash of water into the empty sauce jar, swirl to loosen the remaining sauce, and add that mixture to the pan.

5. 5

   Add the frozen chopped spinach to the pan. Stir the tomatoes, Alfredo sauce, and spinach together over low heat for several minutes, until the sauce is hot and the spinach is thawed and heated through.

6. 6

   Add the drained tortellini to the warm sauce. Stir gently until every piece is coated and the pasta is heated through, taking care not to tear the tortellini.

7. 7

   Serve immediately. Top with optional Parmesan cheese and a few red pepper flakes to taste.

Notes

The creator emphasizes that jarred Alfredo sauce is an intentional shortcut and that homemade sauce may be substituted if preferred. The dish is best served hot straight from the pan.

Nutrition per serving

• main
• easy dinner
• weeknight dinner
• one-pot meal
• pasta
• comfort food
• family-style
• vegetarian-optional