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- Heat the olive oil in a pan over a medium heat and cook the leeks until softened. Add the stock and simmer for 8-10 minutes.
- Stir in the chicken, tortellini and spinach. Simmer for 5-6 minutes until the tortellini are cooked, the spinach has wilted and the chicken is heated through.
- Stir in the fresh herbs and serve immediately with grated Parmesan and garlic bread, if desired.
Per Serving: 591kcals, 23.7g fat (6.2g saturated), 45.5g carbs (12g sugars), 50.8g protein, 8.4g fibre, 2.643g sodium
ChickenItalianDinnerDinnerCholesterol-friendly recipes30-minute mealsHigh-proteinOne-potKidsFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it Healthy
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