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Spinach Tomato Chicken Tortellini

This Spinach Tomato Chicken Tortellini is so easy to whip up on the Blackstone griddle and only requires a handful of ingredients. Full of delicious, summery flavors the whole family will love!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: blackstone griddle, chicken tortellini, easy recipe, summer pasta recipe, summer recipes
Servings: 6 servings
Calories: 399kcal

Ingredients

  • 2 Tbsp avocado oil
  • 1.25 lb herb chicken tortellini
  • 10 oz salad tomatoes cherry or grape tomatoes
  • 2 yellow onions sliced
  • 1 Tbsp minced garlic
  • 4 cups fresh baby spinach
  • 1/3 cup shredded Parmesan cheese plus additional for topping
  • 12 oz marinara sauce plus additional for topping
  • Salt and pepper to taste
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Instructions

  • First, wash produce and thinly slice onions. Set aside.
  • Bring a pot of water to a boil and add tortellini. Cook according to package instructions. (We saw a bunch of recipes for Tortellini on the Blackstone and some said to cook the tortellini in advance, while others used frozen tortellini and cooked it on the griddle straight from frozen. We used fresh tortellini and decided to go ahead and cook it first since it only takes a few minutes. I'm sure either one would be fine.)
  • While you are bringing water to a boil, preheat your Blackstone griddle to medium heat.
  • Once tortellini is cooked, drain using a strainer.
  • Add 1-2 Tbsp of avocado oil to the preheated Blackstone, and add your sliced onion. Season with salt and pepper, and use your spatulas to toss and coat well with oil and spices. Add minced garlic and continue to mix.
  • After a few minutes, when onion is translucent, add cooked tortellini. Use spatulas to continue to spread it out and toss to brown a bit on the griddle. Make a hole in the middle and add salad tomatoes. Cook for a few more minutes, then add fresh baby spinach. Continue to mix in and cook until spinach is wilted down.
  • Next, add fresh Parmesan, then marinara sauce, and additional salt, pepper, Italian seasoning and garlic powder. Continue to toss and cook well until all veggies are incorporated and tomatoes are softened.
  • Transfer pasta and veggie mixture to a pan, then serve hot with additional fresh Parmesan and marinara sauce on top, if desired. Enjoy!

Nutrition

Calories: 399kcal | Carbohydrates: 50g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 823mg | Potassium: 423mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2361IU | Vitamin C: 23mg | Calcium: 247mg | Iron: 4mg