Chron Cooks ft. Makenzie Hurt: Creamy Spicy Tomato Tortellini

Makenzie Hurt/The Hofstra Chronicle

After a long day of classes and a busy week, there was nothing I wanted more than a nice hearty dish of pasta full of cheese and vegetables. This recipe is reminiscent of the classic vodka sauce, but even better. With cheese-filled tortellini, spicy pepper flakes, tender chicken and a thick tomato sauce, this is the perfect comfort meal that warms you up inside and out. If you really want to spice it up, add even more pepper flakes

Ingredients:

1 family-sized bag of Bruitoni four cheese tortellini

1 pound of boneless skinless chicken thighs or breasts

2 tablespoons of butter

1 tablespoon of jarred minced garlic

1 teaspoon of dried basil

1 teaspoon of dried oregano

1 teaspoon of dried chili flakes or more for an extra spicy dish

14 ounce can of diced tomatoes

1 cup of fresh spinach

½ cup of cream

½ cup of chicken broth

1 tablespoon of olive oil

1 cup of shredded mozzarella cheese

2 cups of shredded parmesan cheese

Instructions:

Season your chicken with salt and pepper.

Cut into small pieces, and heat a pan with olive oil on medium heat.

Add chicken to the pan, and cook until brown on both sides. Boil water for tortellini in the meantime.

In a large pan (I used a wok), heat a splash of olive oil, garlic, basil, oregano, salt, thyme and chili flakes, and cook for one minute.

Add diced tomatoes, cream and chicken.

Once tortellini is done cooking, strain but save one cup of pasta water and add to sauce.

Add tortellini and mix. If the sauce needs thickening, add a bit of cornstarch.

Stir in spinach and cheese.