Now, my dear ones, let me take you back to a time when family gatherings were marked by hearty laughter, the clinking of silverware, and the kind of wholesome, comforting food that sticks to your ribs and warms your soul. Amidst those cherished memories lies the inspiration for my Sun-dried Tomato and Chicken Tortellini Bake, a dish as rich in flavor as it is in history.
Picture this: It’s the harvest season, and the warm air is filled with the scent of tomatoes being sundried on wooden racks, their sweetness concentrating, ready to be jarred and savored throughout the long winter months. Meanwhile, loving hands craft delicate tortellini, a nod to the old world, and the kitchen hums with activity. This dish marries the sun-drenched robustness of those preserved tomatoes with the savory comfort of baked pasta—a perfect ensemble to delight your family and friends. Who wouldn’t want to make this timeless classic to feel that embrace of home?
My Sun-dried Tomato and Chicken Tortellini Bake really doesn’t need much to shine on your dinner table, bless its heart. But if you’re aiming to lay out a spread that would make your grandmother proud, consider a crisp green salad dressed in a light vinaigrette, or maybe some sautéed green beans tossed with slivered almonds. A rustic garlic bread wouldn’t go amiss, perfect for soaking up that delightful sauce.
Ingredients
– 2 cups chopped cooked chicken
– 1 (9-ounce) package of refrigerated cheese tortellini
– 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 cups baby spinach leaves
– 1 cup heavy cream
– 1 1/2 cups chicken broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
– 1 (9-ounce) package of refrigerated cheese tortellini
– 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 cups baby spinach leaves
– 1 cup heavy cream
– 1 1/2 cups chicken broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Directions
1. Preheat your oven to 350 degrees F. Get out a good-sized baking dish and set it aside, now.
2. Boil a large pot of water and cook the tortellini according to the package instructions, but just shy of al dente; they’ll continue cooking in the oven. Drain them well.
3. Using those reserved 2 tablespoons of tomato oil, sauté your diced onion in a large skillet over medium heat until they’re soft and golden, about 5 minutes. Sprinkle in your garlic and let that dance together for another minute.
4. Stir in the chopped sun-dried tomatoes, chopped cooked chicken, and baby spinach until the spinach wilts and everything is beautifully mixed.
5. Pour in the heavy cream and chicken broth, and season with dried basil, oregano, salt, and pepper. Let it all simmer for a couple of minutes.
6. Toss your partially cooked tortellini into this lovely skillet mixture. Then, gently pour everything into your prepared baking dish.
7. Sprinkle the shredded mozzarella and Parmesan cheese on top. No skimping on the cheese, darlings.
8. Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let it rest for a good 5 minutes and then garnish with fresh basil, if you’ve got it. Serve up this heartwarming dish to your family and watch them come together, just like in days past.
