A Quick and Easy Dinner

Feeds 4-6 People

INGREDIENTS

• 2 lb. Skinless, Boneless Chicken Thighs
• 5 oz. Baby Spinach, roughly chopped.
• 1 24 oz. Jar Botticelli Alla Vodka Pasta Sauce
• 4 Cups Chicken Stock
• 1 lb. Fresh Cheese Tortellini
• Shredded Parmesan for Garnish
• Salt and Pepper to Taste

PREPARATION 

Pre-heat the oven to 400F

Place your chicken thighs in a shallow baking pan, ensuring they are as evenly flat as possible. Sprinkle salt and pepper on both sides. 

Place the baking pan in the preheated oven and roast the chicken for about 20 – 30 minutes or until the chicken is fully cooked and juicy.

Remove the chicken, slice it into bite-sized pieces, and set it aside.

Place the Alla Vodka sauce and chicken stock in a large pot over medium-high heat. Stir until combined, then bring to a boil.

Place the chicken in, stir, and continue boiling for five minutes.

Add the spinach, stir, and then add the tortellini. Let the soup come to a boil again and gently stir to ensure the tortellini evenly cooks. Add 1 cup of water at a time if you need it.

Once the tortellini is fully cooked, remove from heat and serve.