Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1.5 lbs chicken breast, cut into 1/2 inch bite-sized pieces
  • 1 tbsp extra virgin olive oil
  • 2 cups heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups fresh baby spinach
  • 1.5 cups small broccoli florets
  • 1.5 cups shredded low-moisture mozzarella
  • 1/4 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 baking dish. High heat is key for the panko topping.
  2. Boil the 20 oz cheese tortellini in salted water for 2 minutes less than the package says, until they just float to the top.
  3. Sear the 1.5 lbs chicken pieces in 1 tbsp olive oil over medium high heat for 5-7 minutes, until edges are browned and centers are opaque.
  4. Sauté the 3 cloves of minced garlic with the chicken for 1 minute until the aroma fills the room.
  5. Deglaze the pan by pouring in the 1/2 cup chicken broth, scraping up those brown bits from the bottom.
  6. Simmer the 2 cups heavy cream, 0.5 tsp salt, 0.25 tsp pepper, and 1/2 tsp nutmeg with the chicken for 3 minutes.
  7. Stir in the 1/2 cup parmesan, 1.5 cups broccoli florets, and 2 cups spinach, until the spinach just begins to wilt.
  8. Combine the boiled tortellini with the sauce and pour everything into the prepared baking dish.
  9. Top with 1.5 cups mozzarella and 1/4 cup panko breadcrumbs.
  10. Bake for 15-20 minutes until the cheese is bubbling and the panko is golden brown. Sprinkle with 1 tbsp parsley before serving.