We loved this dinner, and I can not wait to make it again! It was simple, with ingredients we always have on hand, and it was so flavorful and delicious. The leftovers were great for lunch the next day also, which doesn't always happen with pasta. Head on over to Annie's Eats for hundreds of other great recipes just like this. Seriously, I love her blog, she is always posting something that I just have to make!
1 cup mushrooms, chopped (omitted for Michael's sake)
½ cup chopped onion
1 garlic clove, minced
2 tbsp. margarine
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
¼ cup milk
¼ cup parmesan cheese
1 t. Italian seasoning
salt and pepper, to taste
family size cheese-filled tortellini, cooked and drained
1 large chicken breast cooked and cut into bite size pieces (not in original recipe, I added for Michael)
Heat margarine in a skillet. Add mushrooms, onion and garlic and saute. Add all remaining ingredients except tortellini. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in tortellini.