Directions
- 1Add 1 tablespoon of avocado oil and 2 tablespoons of unsalted butter to a large skillet over medium heat.
- 2Throw in one diced yellow onion and sauté for 2 to 3 minutes.
- 3Add about 6 cloves of minced garlic along with about a quarter cup of sun-dried tomatoes and mix well.
- 4Season with garlic and herb all-purpose seasoning, Italian seasoning, and red pepper flakes.
- 5Add about a quarter cup of all-purpose flour, cook it out, and then add some chicken broth to deglaze.
- 6Add about 2 cups of chicken broth total and let it simmer over medium-low heat.
- 7After about 6 to 8 minutes, cut the heat to low, add about a cup of heavy cream, and then a quarter cup of Parmesan cheese.
- 8Toss in the bag of tortellini, cover with a lid, and cook for about 4 to 5 minutes.
- 9After 5 minutes, add about a cup of chopped spinach and a half cup of cherry tomatoes, then mix well.
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 1 diced yellow onion
- 6 cloves minced garlic
- 0.25 cup sun-dried tomatoes
- garlic and herb all purpose seasoning
- Italian seasoning
- red pepper flakes
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 0.25 cup Parmesan cheese
- 1 bag tortellini
- 1 cup chopped spinach
- 0.5 cup cherry tomatoes
Equipment
large skilletlid
Tips
- You can add whatever protein you like to this pasta.
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