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.