Tortellini with Sundried Tomatoes, Chicken & Sausage

What’s the food that you can eat multiple times a week without getting tired of it?  I think for me it’s any type of pasta. I’m telling myself that this pasta dish is more healthy since it has some vegetables.  I’m not sure if that’s reality, but it’s one of my absolute favorite pasta dishes.  It has just enough spice to give the flavor an extra boost, but if spiciness isn’t your thing you can always omit the red pepper flakes.  Recipes with easy adaptations and adjustments are our favorite around here and we can’t wait to hear from you about how you love this one! ~Tracy

4 T. butter, cut into 1 T. pieces

1 T. sun dried tomato oil (from jar)

3 T. chopped sun dried tomatoes

4 oz. chopped baby bella mushrooms

2 T. minced garlic

¼ c. all-purpose flour

1 tsp. dried basil leaves

1 tsp. dried parsley flakes

½ tsp. paprika

1 tsp. red pepper flakes

1 ¼ c. milk (I use 1%)

1 cup chicken broth (can use prepared chicken bouillon)

½ c. shredded parmesan cheese (more for topping)

2 packages cheese tortellini (such as Louisa Four Cheese tortellini, 19 oz. bags)

1 cup shredded chicken (I use rotisserie)

½ c. cooked/crumbled pork sausage

2 c. fresh baby spinach, coarsely chopped

Cook your sausage, drain any excess grease and set aside.  Shred your rotisserie chicken while the sausage cooks and set it aside as well.

Begin cooking tortellini according to the package directions.  Leave the pasta slightly al dente as it will continue to cook when added to the other ingredients.

In a large skillet, melt 1 T. of butter and 1 T. of the sun dried tomato oil.  Sauté the mushrooms for 2-3 minutes.  Add in the sun dried tomatoes and continue cooking for 2-3 more minutes.   Add the minced garlic and heat through for another 30-45 seconds. Remove this mixture from the skillet and set it aside.  

Add the rest of the butter to the skillet and allow to melt.  Whisk in the flour until smooth.  Add all dried seasonings and mix together.  

Gradually add the chicken broth and milk until the mixture begins to thicken.  Slowly stir in the ½ c. parmesan cheese.

Add chicken and sausage to sauce.  Stir together and then add the cooked tortellini and the spinach, mushroom, tomato mixture.  Stir all together until well mixed and top with a generous helping of parmesan cheese.

WW Info:  This recipe makes approximately 10 cups at 13 points each on all three plans.

One thought on “Tortellini with Sundried Tomatoes, Chicken & Sausage

Leave a Reply