Cheese Tortellini with Creamy Goat Cheese Sauce

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 tsp Basil, dried
  • 2 cups Cherry tomatoes
  • 5 Garlic cloves mined, large
  • 1/2 tsp Onion powder
  • 5 cups Spinach, fresh

• Pasta & Grains

  • 1 lb Cheese tortellini pasta
  • 1 cup Water reserved from cooking pasta

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • 8 oz Sun dried tomato goat cheese

• Beer, Wine & Liquor

  • 3 tbsp White wine, dry

Found on savoryspicerack.com

Description

Ingredients

• 1 pound cheese tortellini pasta
• About 3 cups of cooked diced chicken
• Sauce:
• 5 large garlic cloves mined (finely chopped)
• 1 tablespoon butter
• ½ tablespoon olive oil
• 1 cup heavy cream
• 1 cup of water reserved from cooking pasta
• 3 tablespoons dry white wine
• 1 teaspoon dried basil
• ½ teaspoon onion powder
• 8 ounces sun dried tomato goat cheese
• ½ cup shredded Parmesan cheese
• Salt
• Pepper
• 5 cups fresh spinach
• 2 cups of sliced cherry tomatoes

Directions

• Cook pasta according to package. Make sure to reserve one cup of the water that was used to cook the pasta.
• Add the butter and olive oil to a large sauce pan, and heat the butter using medium heat.
• Once the butter has melted, add the garlic.
• Cook the garlic for about one minute or until the garlic has become soft.
• Next add the heavy cream, reserved pasta water, wine, basil, and onion powder to the pan. Mix well.
• Let the sauce cook for about 5 minutes, allowing the sauce to cook down and decrease in amount by at least ¼.
• After heating the sauce mixture add the goat cheese, and parmesan cheese. Mix well while allowing the cheeses to completely melt. Salt and pepper the sauce to taste.
• Then add the spinach and cook for about 2 minutes.
• Turn the stove off. And stir in the pasta, tomatoes, and cooked chicken.