Creamy Chicken and Tortellini Bake
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The Defined Dish · by Alex★ 5.0 (7)

Creamy Chicken and Tortellini Bake

NUTRITION · PER SERVING—
CAL 30%·PRO 100%
CARBS 47G31% OF CAL
19G FIBER22G OTHER7G TOTAL SUGAR
FAT 24G36% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken and tortellini bake made with coconut milk instead of dairy. Rich, comforting, and dairy-free with mushrooms and sun-dried tomatoes.

mainitalianpastacasserolechickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 small boneless (skinless chicken breasts)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 tablespoon cassava flour (sub all-purpose flour)
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot (halved and thinly sliced)
  • 2 cups thinly sliced baby bella mushrooms
  • 2 garlic cloves (minced)
  • ½ cup roughly chopped sun-dried tomatoes in oil (drained)
  • 2 tsp dijon mustard
  • ¼ cup low-sodium chicken broth
  • 5 ounces baby spinach
  • ½ teaspoon kosher salt
  • 1 cup unsweetened coconut milk ((sub heavy cream))
  • 18 ounces kite hill dairy-free spinach tortellini ((sub any tortellini found in the refrigerator section))
  • 1 cup packed basil leaves (plus more for garnish)
  • 2 tablespoons freshly grated parmesan (optional, omit for Dairy Free)
PREP
—
SODIUM
924MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.