Tortellini Florentine
Ingredients
2 pkgs. (8.8 oz. each)
Kowalski's Fresh Tortellini (your choice of flavor)
1 ½ tbsp.
Kowalski's Unsalted Butter
2 cups
fresh baby spinach leaves, plus more for garnish
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¼ cup
dry white wine
16 oz.
Kowalski's SIgnature Fresh Alfredo Sauce (from the Dairy Department)
2
grilled chicken breasts, thinly sliced
¼ cup
julienne-cut sun-dried tomatoes
- toasted pine nuts and freshly grated Kowalski's Parmesan Cheese, to taste
Directions
- In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop and reserve approx. ½ cup of pasta cooking water from the pot.
- While pasta cooks, heat butter in a large nonstick skillet over medium heat until it bubbles.
- Add spinach; cook and stir until spinach wilts (about 2 min.).
- Season spinach with salt and pepper. Add wine; cook until nearly evaporated (about 1 min.).
- Add pasta sauce, chicken and tomatoes to the pan; heat through.
- Drain pasta.
- In an extra-large mixing bowl, combine pasta and sauce; add hot reserved pasta water a bit at a time until sauce reaches desired consistency.
- Garnish with pine nuts, cheese and thinly sliced ribbons of spinach; serve immediately.
Find It!
- Find Kowalski's Fresh Tortellini and Fresh Alfredo Sauce in the Dairy Department.
- Fully cooked, chilled grilled chicken breasts are available in the Heat & Eat section of the Deli Service Case.
