Family Baked Tortellini with Chicken, Spinach and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with half of the salt, black pepper, and 1 teaspoon of the smoked paprika. Brown the chicken for 5 to 6 minutes until just cooked through. Remove and set aside.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 4 minutes until softened. Add the garlic, remaining smoked paprika, and dried oregano; cook for 30 seconds.

4. 4

   Stir in the roasted red bell pepper, crushed tomatoes, and chicken broth. Simmer over medium heat for 5 minutes. Add the heavy cream and stir until the sauce is smooth. Adjust with the remaining salt if needed.

5. 5

   Add the fresh spinach to the sauce and cook for 1 to 2 minutes until wilted. Return the chicken to the skillet and mix well.

6. 6

   Meanwhile, cook the cheese tortellini in salted boiling water for 2 minutes less than the package directions so they stay firm. Drain and add them to the skillet along with half of the grated Parmesan cheese. Toss gently to coat with the sauce.

7. 7

   Transfer the mixture to the baking dish. Top with the shredded mozzarella, the remaining grated Parmesan cheese, and the breadcrumbs.

8. 8

   Bake for 20 minutes at 200 °C / 400 °F until hot and bubbly. If you want a deeper golden top, broil for 2 to 3 more minutes, watching closely.

9. 9

   Remove from the oven and let rest for 5 minutes. Finish with the chopped fresh parsley and, if desired, a little extra Parmesan before serving.