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.
Sun-dried Tomato and Chicken Tortellini Bake
Servings: 6-8 servings
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)
Directions
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