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Spinach Tortellini with Cajun Chicken and Clam Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Grilled Chicken:
1 lb thin sliced boneless chicken cutlets
2 tbsp lemon juice
1 tsp Cajun seasoning
Olive oil cooking spray

Sauce:
1 tbsp olive oil
10 oz white button mushrooms (sliced)
pinch of black pepper
pinch of white pepper
1 clove garlic, minced
15 oz can white clam sauce
9oz bag fresh spinach (washed and large stems removed)

Tortellini:
1/2 tsp kosher salt
1/2 lb spinach tortellini
1/2 lb three cheese tortellini
1 tbsp butter

Grated Parmesan Cheese to taste


Trim & clean chicken well. Drizzle with 1 tbsp lemon juice & sprinkle with cajun seasoning. Heat a stovetop grill pan and spray with olive oil cooking spray. Grill chicken so that it is fully


cooked, but still juicy. Cut into strips & set aside.


Saute mushrooms in olive oil until tender and slightly browned. Sprinkle with black pepper & white pepper. Add garlic and saute for about a minute. Add clam sauce and bring to a boil. Add spinach leaves to sauce & drizzle with 1 tbsp lemon juice. Cook until spinach wilts and is tender.


Bring water and salt to a boil & add tortellini. Cook until al dente. Strain tortellini and put in


a large bowl. Add butter and mix to coat tortellini.


Add chicken to tortellini and pour sauce over all. Mix together and serve sprinkled with grated parmesan cheese.


This recipe just sort of came together one night when I was feeling creative. My cousin came over


for dinner and he loved it so much that I had to write down the recipe so that I could make it for


him again.


Pairs Well With


Notes

This recipe just sort of came together one night when I was feeling creative. My cousin came over

for dinner and he loved it so much that I had to write down the recipe so that I could make it for him again.

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