# Zutaten:
→ Pasta & Protein
01 - 1 package (20 oz) shelf-stable cheese tortellini
02 - 2 cups shredded rotisserie chicken, skin and bones removed
→ Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt
→ Vegetables & Garnish
08 - 2 cups baby spinach
09 - 1/2 cup cherry tomatoes, halved
10 - Fresh basil leaves for garnish
# Zubereitung:
01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, typically 3-4 minutes. Drain and set aside.
02 - In the same skillet, pour heavy cream and bring to a gentle simmer over medium heat. Stir in pesto and Parmesan until smooth and slightly thickened, about 2 minutes.
03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes. Cook for 1-2 minutes until spinach is wilted and sauce is creamy and bubbling.
05 - Season with additional salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.
